What's better than warm gingerbread? How about warm gingerbread with lemon sauce? This is a wonderful variety of an amazing breakfast food we call...waffles. When we had these growing up, we usually had them for dinner. The buttery lemon sauce is a perfect combination with the gingerbread, and there's no need to put anything else on it. If you have a fancy waffle iron that makes four squares at a time (I finally got my first one a few months ago) you will only have enough batter to make two. That would only feed about one and a half people at my house. So I tripled the recipe so we would have breakfast leftovers for a few days.
Waffles:
2 Tbl melted butter
1/4 cup light molasses
2 Tbl light brown sugar, packed
1 egg, separated
1/2 cup milk
1 cup flour
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp salt
In a large bowl, beat together butter, brown sugar, molasses, egg yolk, and milk. Add dry ingredients and mix. In medium size bowl, beat egg white with clean beaters until stiff, moist peaks form. Fold into other ingredients. Bake in a pre-heated waffle iron. Serve with lemon sauce.
Lemon Sauce:
1/2 cup sugar
2 Tbl cornstarch
1/8 tsp salt
1 cup water
1 tsp grated lemon rind
4 Tbl lemon juice
2 Tbl butter
Mix sugar, cornstarch, and salt with 1/4 cup water. Add remaining water and bring to a boil. Remove from heat and add remaining ingredients. Cool slightly. Makes 1 3/4 cups.
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