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Gingerbread Waffles with Lemon Curd

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs, separated
1 1/4 cups milk
1/4 cup unsulphured molasses
1/4 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, melted
1 (12-ounce) jar lemon curd, heated

1. Combine flour, baking powder, salt, cinnamon, ginger and cloves in small bowl. Beat egg yolks with wire whisk in medium bowl. Add milk, molasses and brown sugar; mix well. Gradually whisk in butter and flour mixture.
2. Beat egg whites in small mixer bowl on high speed until soft peaks form; fold into batter.
3. Cook in Belgian waffle maker* according to manufacturer's directions. Serve warm with curd.

Makes 12 Belgian waffles squares.

Note: Can also be cooked in standard waffle maker (makes about 24 standard-size waffle squares.)

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