Ingredients
- 240 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, separated
- 360 ml milk
- 90 g melted butter
- 120 ml Quebec maple syrup
Method
- Whisk flour, spices, baking powder, baking soda, and salt.
- Beat yolks, milk, melted butter, and maple syrup; stir into the dry mixture.
- Whip the egg whites to soft peaks and fold them into the batter.
- Bake portions in a hot waffle iron until crisp and fragrant, brushing the iron lightly with butter between batches.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar and 60 ml molasses
Conversion used: Replace the brown sugar and molasses with 120 ml maple syrup and reduce the milk by 30 ml; the maple supplies the needed moisture and caramel notes.
Why Quebec maple syrup: Maple complements ginger, cinnamon, and clove more naturally than refined sugar while showcasing a classic Quebec pantry ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →