Gingerbread Waffles

This recipe is a modification of Martha's recipe. I know... i said a modification of something Martha... it sounds so wrong. Truth be told, she does make a few errors.



2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup whole milk
1/2 cup sour cream, plus more for serving - we did just whip but a tangy, creamy plain yogurt would be good too!
3 tablespoons unsulfured molasses - i use blackstrap as they have iron and I like the flavor
Lingonberry preserves (or other berry preserves), for serving - loganberry syrup from the Okanagon is our fav
Directions

*M's modification: seperate egg yolks and whites. Whip whites on high with your kitchenaid mixer until stiff. Put aside. follow recipe but only mix in yolks when it calls for eggs (oh and the one egg that your child cracked and accidentally mixed yolks with whites ;))
Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
*fold in egg whites for lovely fluffier waffles.
Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves