2 cup sifted flour
3/4 teaspoon soda
1/2 teaspoon salt
2 teaspoons ginger
2 eggs, separated
1 cup molasses
1/2 c. buttermilk
1/2 c. melted shortening
Sift flour, soda, salt and ginger together. Beat egg whites with rotary beater
until softly rounded peaks form. Beat egg yolks until thick; add molasses,
buttermilk and shortening, blending with rotary beater. Make well in flour
mixture; stir in egg yolk mixture quickly, just until flour mixture is
moistened. Fold in egg whites with 8 to 10 strokes. Bake gingerbread waffles
slightly slower and for 1 to 2 minutes longer than plain waffles.
Makes 5 waffles.