I like to combine the sweet and spicy flavor of gingerbread with cool and creamy cream cheese frosting. It’s a heavenly way to start a wintry day!
—JANNINE FISK MALDEN, MA
PREP: 25 MIN. • COOK: 5 MIN./BATCH • MAKES: 6 ROUND WAFFLES (1 1/2 CUPS ICING)
2 cups all-purpose flour
1/4 cup packed brown sugar
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
4 eggs, separated
2 cups buttermilk
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons vanilla extract
ICING
1 1/2 cups confectioners’ sugar
1/2 cup butter, softened
1/4 cup cream cheese, softened
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. In a large bowl, combine the first eight ingredients. In another bowl, whisk egg yolks, buttermilk, butter, molasses and vanilla. Add to dry ingredients; stir just until combined.
2. In a small bowl, beat egg whites until stiff. Gently fold into batter.
3. Bake in a preheated round Belgian waffle iron according to manufacturer’s directions until golden brown.
4. Meanwhile, in a small bowl, combine all icing ingredients; beat until smooth. Serve with waffles.