Martha Stewart's Gingerbread Waffles

These are so delicious.

2 cups all-purpose flour (I substitute whole wheat)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
3 eggs, separated (or not)
1/2 cup molasses
1 1/2 cups nonfat buttermilk (or whatever milk you have)
8 Tbs melted butter

1. Heat waffle iron.
2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
3. Whisk together egg yolks (or whole eggs), molasses, milk and butter.
4. Pour into dry ingredient.
5. Mix until just combined.

6. If using separated eggs, whisk the whites in a separate bowl until stiff but not dry. Fold into batter.

7. Ladle about 1/3 cup of batter onto each section of waffle grid.
8. Bake about 5 minutes.
9. Place waffles onto a baking pan and plan in a warm oven (about 200 degrees) until ready to serve.

I think it's much faster to use the whole egg at once. Whisking the whites will make the waffles fluffy and light, but I actually like a little more dense waffle. Using whole wheat flour also will add to the denseness. I also use whatever milk I have on hand, usually 1%.

These are great served with a variety of toppings...
Fresh fruit
Whipped cream
Powdered sugar
Caramelized apples or pears

Bon Appetit!