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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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 712 Calories from Fat 562

% Daily Value*

Total Fat 63 g96.8%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 577.9 mg192.6%

Sodium 2029.8 mg84.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 0.02 g0.08%

Sugars 12.8 g

Protein 24 g48.1%

Vitamin A 56.4% Vitamin C 0.09%

Calcium 105.8% Iron 13.9%

*Based on a 2000 Calorie diet


Ginger Waffles Recipe