1 1/2 cups non-fat milk (divided)
3/4 cup crystallized ginger
3 tablespoons sugar
1/2 teaspoon fresh (compressed) yeast
1 1/4 cups Sir Galahad all-purpose flour
3/4 cup buckwheat flour
150 g (5.3 ounces) rolled oats
1 tablespoon cinnamon
1/2 teaspoon baking powder
2 egg whites (heidi note: I ended up using 4)
1/3 cup melted butter
The night before, gently warm 1/2 cup of the milk and dissolve the yeast. Don't heat the milk too much or it will kill the yeast. Chop the ginger and steep it in a different 1/2 cup of hot milk, let it steep for ten minutes, so the milk becomes flavored. Combine the remaining 1/2 cup milk with the steeped ginger milk and the yeast milk.
In a separate large bowl combine all the dry ingredients. Pour in the milk liquids and stir until combined. Scrape down the sides of the bowl, cover with plastic, and leave to rise on a counter overnight.
The next morning, heat up your waffle iron. Melt the butter in a small saucepan. Whip the egg whites in a mixer (heidi note: I'm still not sure if they meant whip or whisk...the recipe doesn't say anything about whipping into peaks, and it doesn't say anything later about carefully folding in the whites, so this time I went on the assumption that they really meant for us to whisk the whites a bit - folding in whites might be interesting too though, and might lighten up the waffles a bit.) Using a mixer with paddle attachment (or by hand) stir in 3/4 of the butter. Mix until fully incorporated. Add the egg whites, and finish by stirring in the rest of the melted butter.
Ladle waffle batter onto heated waffle maker, and cook until deep and golden brown.
Makes about 6 average-sized waffles.
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