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Gingerbread waffles, served with lemon
curd, are wonderful for autumn and winter holiday breakfasts
and brunches.
Gingerbread Waffles
with Lemon Curd
- 1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs, separated
1 1/4 cups milk
1/4 cup unsulphured molasses
1/4 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, melted
1 (12-ounce) jar lemon curd, heated
- Combine flour, baking powder, salt, cinnamon,
ginger and cloves in small bowl. Beat egg yolks with wire whisk
in medium bowl. Add milk, molasses and brown sugar; mix well.
Gradually whisk in butter and flour mixture.
- Beat egg whites in small mixer bowl on
high speed until soft peaks form; fold into batter.
- Cook in Belgian waffle maker* according
to manufacturer's directions. Serve warm with curd.
Makes 12 Belgian waffles squares.
Note: Can also be cooked in standard waffle
maker (makes about 24 standard-size waffle squares.
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