Gingerbread Waffles

MAKES FOUR 7-INCH SQUARES

For a special occasion, serve these waffles with dollops of sweetened, 
light whipped cream. 
Dust the whipped cream with freshly grated nutmeg 
and garnish with slivers of lemon zest.

2 cups all-purpose flour, scoop measured
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup molasses
1/2 cup vegetable oil

[The beginning is missing, so I'm guessing:]
Combine dry ingredients in a large...


bowl. Whisk to blend thoroughly.

In a separate bowl, whisk together the
egg yolks, buttermilk, molasses, and oil.

Make a well in the dry ingredients and pour
in the egg yolk mixture. Stir with a wooden
spoon until well moistened. 

The batter will contain some lumps. 
Set the batter aside.

Preheat a waffle iron. 
Meanwhile, whip the egg whites until soft peaks form, 
then fold into the batter. 
The consistency should be quite thick.

When the indicator signals that the
waffle iron is hot, brush or spray the grids
lightly with vegetable oil. Pour the batter
into the center of the oiled waffle iron. As
you pour, gently spread the batter over the
grid with a kitchen knife. Close the waffle
iron and cook for 3 to 4 minutes, or until the
steam esc3ping from the sides is greatly re-
duced. Cautiously open the waffle iron. If it
resists and seems to be sticking, the waffle
is not yet done, so continue cooking for an-

[and the end is also missing]