Ingredients:
1/2 Cup warm water
1 teaspoon granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 1/2 Cups all-purpose flour
1 Cup graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon finely chopped lemon zest
2 Cups warm milk (about 105F)
3 large eggs, separated
1/2 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Directions:
- Measure water into a large bowl.
- Add 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand 10 minutes.
- In a separate bowl, combine the flour, graham cracker crumbs, 1/4 cup sugar, salt, ginger, and lemon zest; stir to combine.
- Add the milk, egg yolks, melted and cooled butter, and vanilla to the yeast mixture. Stir until smooth.
- Add the dry ingredients and beat until smooth, using a hand mixer on low speed.
- Cover with waxed paper and let stand to rise in a warm, draft-free place for 30 minutes.
- Beat the egg whites until stiff, but not dry. Gently fold into the batter.
- Preheat your Cuisinart Belgian Waffle Maker on setting #4 or preferred setting (indicator light will be illuminated when preheated).
- For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
- When the waffle grids are preheated, open the lid. Fill the provided batter cup to the top with batter. If using a standard measuring cup, fill to 3/4 cup. Use a heatproof spatula to spread the batter evenly across the grids. Close lid and rotate 180 degrees to the right and bake the waffles until the Ready light illuminates, indicating the waffle is done. Remove waffle and repeat with remaining batter.
- Waffles may be kept warm in a low (200 F) oven. Place waffles arranged on a cookie sheet on a rack in the warm oven. Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.