We liked these a lot. I left the amount of ginger alone and just bumped up the cinnamon as suggested by another reviewer. I used all whole-grain flour (white wheat) and accidentally omitted the applesauce, but the batter seemed to have just the right consistency without it. After mixing the wet and dry ingredients I let the buttermilk react with the soda while I minced the ginger. They turned out hearty but crispy and tasted very much like gingerbread. I served these with sauteed sliced apples, and my visiting mother declared them very good. I will be keeping this recipe for use over the holidays.
detailaddict Posted: 12/29/09
carolfitz Posted: 11/09/08
We love this combo of assertive flavors and also like the way the egg whites keep the waffles light. Something a little different for our Sunday waffle/pancake rotation.
Elaniah Posted: 09/06/11
I really liked these waffles as a change of pace. However, as finely as I minced the ginger, unless you really like ginger, it's a bit much. My daughter took the time to pick them out because it was too much. They're great the next day though. Just throw in a convection toaster oven and toast for a few minutes. I topped them with a cream cheese frosting that balanced out the ginger's spiciness.
nnadiofuvnap Posted: 01/17/12
Agreed about the crystalized ginger - it was a bit too much the first time. The second time, I left that out and added 1/8 teaspoon cloves. Just right!
rquinnett Posted: 12/26/13
Is the serving size correct on this? I only get 12 waffles with using 1/3 cup per waffle which would be 6 servings rather than 9. Otherwise, a great recipe.