"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD
2 cups all-purpose flour (about 9 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups fat-free buttermilk
3 tablespoons canola oil
3 tablespoons molasses
2 teaspoons finely grated peeled fresh ginger
2 large egg yolks
1 (4-ounce) container applesauce
3 tablespoons minced crystallized ginger
2 large egg whites
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.
Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.
Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter.
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.
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.