Gingerbread Waffles With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. In a large bowl, combine the first seven ingredients.
2. In a large bowl, beat brown sugar and egg yolks until blended.
3. Beat in the buttermilk, butter, molasses, and vanilla.
4. Stir in dry ingredients just until combined.
5. In a small bowl with clean beaters, beat egg whites until stiff peaks form.
6. Fold into batter.
7. Bake in a preheated waffle iron according to a manufacturer's directions.
8. For topping: In a small bowl, beat butter and cream cheese until fluffy.
9. Beat in the confectioners' sugar, milk, vanilla, and salt.
10. Serve waffles with topping and maple syrup.
11. To make ahead: The topping can be made a day in advance. Let stand at room temperature for 30 minutes before serving.
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