Separating the eggs and folding the beaten egg whites into the batter make these festive raisin gingerbread waffles light and airy.
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
- Heat waffle iron.
- Stir together brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt in mixing bowl. Set aside.
- In separate bowl whisk together egg yolks, buttermilk, molasses applesauce and raisins.
- Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg whites.
- 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.