Gingerbread Waffles

makes about 4 (9 inch) waffles

13/4 cups all-purpose flour

11/3 Tbsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/4 Tsp ground cloves

4 eggs, separated

1/2 tsp cream of tartar

1 1/2 cups skim or low-fat milk

1/4 firmly-packed brown sugar

1/4 cup molasses

Optional toppings: fresh fruit slices, apple sauce, preserves, confectioners' sugar, butter, syrup, ice cream or whipped cream.

In large bowl, stir together flour, baking powder, cinnamon, ginger, and cloves.  Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.

In medium bowl, beat together egg yolks, milk, brown sugar, and molasses until thoroughly blended.  make a well in dry ingredients.  Pour yolk mixture into well.  Stir just until moistened. (Batter will be lumpy.)  Gently, but thoroughly, fold mixture into whites.

For each waffle, pour about 1 cup of batter onto preheated, greased waffle baker.  Bake as directed until steaming stops and lid lifts without resistance, about 5 minutes.  Serve hot with optional toppings, if desired.