Separating the eggs and folding the stiffly beaten egg whites into the batter help to make these festive raisin gingerbread waffles light and airy.

Gingerbread Waffles

2 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
2 large egg, separated - whites, beaten until stiff
1 1/2 cups buttermilk*
1/4 cup molasses
6 tablespoons applesauce
3/4 cup raisins

1. Heat waffle iron.
2. Stir together brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt in mixing bowl. Set aside.
3. In separate bowl whisk together egg yolks, buttermilk, molasses applesauce and raisins.
4. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg whites.
5. Pour batter from cup or ladle onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully.

Makes 4 servings.

*Buttermilk Substitute: Combine 4 1/2 teaspoons vinegar with enough milk to equal 1 1/2 cups; let stand 5 minutes.