Best Gingerbread Waffles

• Dry (medium bowl):
• 2 1/4 cups flour
• 2 1/2 tsp baking powder
• 2 tsp cinnammon
• 2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/2 tsp baking soda
• Wet (small bowl):
• 3 eggs, separated*
• 1/2 cup packed dark brown sugar
• 3/4 cup pumpkin puree
• 2/3 cup sour cream
• 1/3 cup molasses
• 1/2 cup (1 stick) melted butter, unsalted
• 3/4 cup milk
• 1 tsp vanilla
• Separate bowl:
• the three egg whites.

1. 1. Beat egg yolks with brown sugar in a large bowl.
2. 2. Add wet mixture, EXCLUDING egg whites. Leave those aside.
3. 3. In a medium bowl, combine flour and other dry ingredients.
4. 4. Gradually sift dry mixture into the large bowl of wet ingredients. Set aside.
5. 5. Beat egg whites in medium bowl until stiff.
6. 6. Gradually fold egg whites into mixture.
7. 7. Place approximately a cup of the batter in the waffle iron.
8. 8. Once they're done, serve hot with your favorite waffle topping!

flour, baking powder, cinnammon, ground ginger, nutmeg, cloves, salt, baking soda, wet, eggs, brown sugar, pumpkin puree, sour cream, molasses, butter, milk, vanilla, separate bowl, egg whites

Taken from www.epicurious.com/recipes/member/views/best-gingerbread-waffles-50162668 (may not work)