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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When I don't have pumpkin on hand to make pumpkin pancakes, my daughter likes me to make gingerbread waffles. Increase the spices if you like a very zingy gingerbread flavor. Ingredients:
2 cups all-purpose flour |
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 vegetable oil |
3 tablespoons molasses |
2 teaspoons finely grated peeled fresh ginger |
2 large egg yolks |
1/2 cup applesauce |
3 tablespoons minced crystallized ginger |
2 large egg whites |
cooking spray |
Directions:
1. 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.
2. Combine buttermilk, vegetable oil, molasses, fresh ginger, egg yolks and applesauce in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.
3. Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.
4. 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. Repeat with remaining batter.
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