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Gingerbread House... Martha's Vineyard...
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La Belle Cuisine
2 eggs, separated, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup unsulfured molasses
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 3/4 teaspoons cinnamon
1/4 teaspoon ground cloves
2/3 cup milk
Vegetable oil for brushing waffle iron
In a bowl with an electric mixer beat the egg yolks
and the brown sugar
until the mixture is thick and pale and beat in the molasses and butter.
In another bowl sift together the flour, ginger, baking powder, 1 teaspoon
cinnamon, cloves and a pinch of salt and add the mixture alternately with
the milk to the molasses mixture, stirring until the batter is combined.
In a bowl with an electric mixer beat the egg whites until they hold soft
peaks and fold them into the batter gently but thoroughly.
Heat a well-seasoned or non-stick waffle iron until it is hot, brush it
lightly with the oil, and spoon the batter into it, using 1/4 cup of the
batter for each 4-inch-square waffle. Cook the waffles according to
the manufacturer's instructions, transferring them as they are cooked
to heated plates. Top the waffles with [Ginger Lemon Sauce or] your
favorite syrup or ice cream and sprinkle them with the remaining 3/4
teaspoon cinnamon. Makes about eight 4-inch-square waffles.
Ginger Lemon Sauce
1 1/2 cups sugar
2 tablespoons cornstarch
2/3 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
1 tablespoon grated fresh gingerroot
2 tablespoons unsalted butter, softened
In a small saucepan whisk together sugar, cornstarch,
lemon juice, zest,
and gingerroot and bring to a boil over moderate heat. Boil, whisking, 1
minute and strain through a fine sieve into a pitcher. Stir in butter
melted. Serve sauce warm with pancakes, waffles, or French toast.
Sauce keeps, covered and chilled, 1 week. Makes about 1 1/2 cups.
How to Make
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