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Ginger Waffles

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  Crushed gingersnaps 3 Cup (48 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg yolks 3 , beaten
  Milk 1 Cup (16 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), melted
  Egg whites 3
  Citrus sauce 1 Tablespoon

1 In a mixing bowl combine the crushed gingersnaps, baking powder, and salt. Combine beaten egg yolks, milk, and margarine or butter; stir into gingersnap mixture.
2 In a small bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into the gingersnap mixture, leaving a few fluffs of egg white. Do not overmix. Pour 1 to 1 1 1/4 cups batter onto the grids of a preheated, lightly greased waffle baker. Close the lid quickly; do not open during baking. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter

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