Gingerbread Waffles
Serves: 3-4
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon table salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • Pinch allspice
  • Pinch cloves
  • ¾ cup plain yogurt
  • ¼ cup milk
  • 6 tablespoons vegetable oil
  • 1 heaping tablespoon molasses
  • 1 large egg, separated
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  1. Heat your oven to 250 degrees.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl or Pyrex measuring cup, whisk together the yogurt, milk, oil, molasses, and egg yolk.
  4. Place the egg white in a medium bowl. Using a hand mixer or whisk, whip the egg white almost to soft peaks. Sprinkle in the brown sugar and whip until firm and glossy. Beat in vanilla.
  5. Pour the wet ingredients into the dry ingredients and whisk until just mixed. Using a silicone spatula, gently fold the egg whites into the batter until just incorporated.
  6. If your waffle iron has adjustable heat, set it to medium. Add batter to hot waffle iron and cook until crispy and brown. Set finished waffle on the oven rack for at least 5 minutes and up to 20 to keep it warm and crisp. Repeat with remaining batter.
  7. Serve warm with maple syrup.
The yield on this recipe depends entirely on the size and shape of your waffle iron. In my large Belgian waffle maker this yielded 3-4 waffles, but in my smaller iron it made about 8. I don’t recommend using Greek yogurt, but if it’s all you've got just be sure to thin it with water.
Recipe by Three Many Cooks at