Prep 30 mins
Cook 20 mins
This isn't a usual waffle for everyday because you have to beat the whites. I absolutely loved the flavors of this waffle. I must confess I skipped the cream cheese topping completely and just used a homemade apple butter. Recipe courtesy of Taste of Home Christmas 2010 and Jannine Fisk of Malden, Massachusetts.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 cup brown sugar, packed
- 2 eggs, separated
- 1 1⁄2 cups buttermilk
- 1⁄2 cup butter, melted
- 1⁄2 cup molasses
- 2 teaspoons vanilla extract
- 1⁄2 cup butter, softened
- 1⁄4 cup cream cheese, softened
- 1 1⁄2 cups confectioners' sugar
- 1⁄4 cup milk (2%)
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- maple syrup
- In a large bowl, combine the first seven ingredients.
- In a large bowl, beat brown sugar and egg yolks until blended.
- Beat in the buttermilk, butter, molasses, and vanilla.
- Stir in dry ingredients just until combined.
- In a small bowl with clean beaters, beat egg whites until stiff peaks form.
- Fold into batter.
- Bake in a preheated waffle iron according to a manufacturer's directions.
- For topping: In a small bowl, beat butter and cream cheese until fluffy.
- Beat in the confectioners' sugar, milk, vanilla, and salt.
- Serve waffles with topping and maple syrup.
- To make ahead: The topping can be made a day in advance. Let stand at room temperature for 30 minutes before serving.