makes 12 waffles
- 3 cups flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
- 3 eggs, separated
- 6 tbsp unsalted butter
- 1 cup dark brown sugar, packed
- 1 cup molasses (when we ran out of molasses, we substituted honey for the remainder)
- 1 cup milk (add more milk to use same batter for pancakes)
Ginger Cream Topping
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 3 tbsp finely chopped crystallized ginger (we substituted 1 tbsp ground ginger, because the crystallized ginger kept clumping together)
- pre-chill a mixing bowl in the fridge or freezer
To prepare waffles, combine flour, baking powder, spices, and salt in a medium bowl. Set aside. In the bowl of an electric mixer, beat the butter and brown sugar until fluffy. Ad egg yolks, molasses and milk. Stir in flour mixture. (At this point the mixture may be refrigerated overnight.) In a separate bowl with clean beaters, beat the egg whites until stiff but not dry. Fold into the batter. Bake according to manufacturer's directions in a preheated waffle iron (add more milk to thin batter if making pancakes). Waffles may be kept warm in a 200 degree oven on a cake rack placed over a baking shet. Dollop with cream topping before serving. Goes well with cranberry compote.
To prepare topping, combine cream, sugar and vanilla in a chilled mixing bowl. Whip until mixture forms soft peaks. Stir in ginger. Refrigerate until serving time.
Kristen & Tihleigh, I know at least one of you has got to try this. You're my bakin' gal-pals.