Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"My cousin Betsy and her husband developed these fluffy waffles for a family Champagne brunch. Serve with a dollop of lemon curd." -KKD

Susan Kitchens
Recipe by Cooking Light March 2007

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Yield:
9 servings (serving size: 2 waffles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; calories from fat 26%; fat 6.1g; saturated fat 0.7g; mono fat 3.2g; poly fat 1.7g; protein 5.8g; carbohydrates 32.5g; fiber 1g; cholesterol 47mg; iron 2mg; sodium 277mg; calcium 124mg.
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