RCI-BR.008.0220.001
Watson Estate Gingerbread Waffles
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1931. Notation on card said this was served every Sunday (with variations) for over 30 years in Grandpa Jack’s house.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 4 teaspoons
- -tablespoon Sugar1 unit
- ½ teaspoon
- eggs2 unitseparated
- 1 unit
- 2 cups
- 1/3 cup
Method
1
Heat a waffle iron according to manufacturer's instructions until it reaches the appropriate temperature and indicator light signals readiness.
2
Whisk together corn flour, baking powder, sugar, and salt in a large mixing bowl to combine dry ingredients evenly.
3
In a separate bowl, beat the 2 egg whites until stiff peaks form, then set aside.
4
Whisk the 2 egg yolks with milk and melted butter in a medium bowl until well combined.
5
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix as lumps are acceptable.
6
Fold the canned whole kernel corn into the batter gently, then carefully fold in the beaten egg whites in two additions to maintain airiness.
7
Lightly grease the waffle iron and pour approximately ¾ cup batter into the center, then close the lid.
5 minutes
8
Cook until the waffle is golden brown and crispy, approximately 4-5 minutes, then carefully remove and place on a serving plate.
5 minutes
9
Repeat with remaining batter, greasing the waffle iron between batches as needed.
15 minutes
10
Serve the waffles warm, plain or with desired toppings such as butter, syrup, or whipped cream.