Gingerbread Waffles With Maple Topping Recipe
Ingredients
| 2 tablespoons reduced-calorie stick margarine, softened | ||
| Molasses | 2 Tablespoon | |
| Egg | 1 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Egg white | 1 | |
| Vegetable cooking spray | ||
| Maple Topping | ||
Directions
Beat margarine and molasses at medium-high speed of an electric mixer until smooth; add egg, beating well.
Combine all-purpose flour and next 6 ingredients, stirring well.
Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat just until blended after each addition.
Beat egg white at high speed of an electric mixer until stiff peaks form.
Gently fold into batter.
Coat an 8-inch-square waffle iron with cooking spray; allow waffle iron to preheat.
Pour 2 cups batter onto hot waffle iron, spreading batter to edges.
Bake 4 to 5 minutes or until steaming stops.
Repeat procedure with remaining batter.
Combine all-purpose flour and next 6 ingredients, stirring well.
Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat just until blended after each addition.
Beat egg white at high speed of an electric mixer until stiff peaks form.
Gently fold into batter.
Coat an 8-inch-square waffle iron with cooking spray; allow waffle iron to preheat.
Pour 2 cups batter onto hot waffle iron, spreading batter to edges.
Bake 4 to 5 minutes or until steaming stops.
Repeat procedure with remaining batter.
Chef
