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1 3/4 cups all-purpose flour |
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1 1/3 tablespoons baking powder |
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1 teaspoon ground cinnamon |
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1 teaspoon ground ginger |
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1/4 teaspoon ground cloves |
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4 eggs, separated |
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1/2 teaspoon cream of tartar |
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1 1/2 cups skim or low-fat milk |
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1/4 cup firmly-packed brown sugar |
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1/4 cup molasses |
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Fresh fruit slices, applesauce, preserves, confectioners' sugar, butter, syrup, ice cream, or whipped cream, optional. |
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In large bowl, stir together flour, baking powder, cinnamon, ginger and cloves. Set aside.
In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
In medium bowl, beat together egg yolks, milk, brown sugar and molasses until thoroughly blended. Make a well in dry ingredients. Pour in yolk mixture. Stir just until moistened. (Batter will be lumpy.) Gently, but thoroughly, fold mixture into whites.
For each waffle, pour about 1 cup batter onto preheated, greased waffle baker. Bake as directed until steaming stops and lid lifts without resistance, about 5 minutes. Serve hot with optional topping/s, if desired. |
