Easy Gingerbread Waffles

Preheat oven to 400F/200C.
Place the butter in a small sauce pan and heat on low until melted. Set aside.
Then, separate egg yolks from egg whites in two mixing bowls.
In the first mixing bowl, whisk together egg yolks and sugar until light and fluffy (about 2 minutes on medium high speed). Then, stir in the milk, molasses and Vanilla Extract. Set aside.
In another mixing bowl, whisk together Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Nutmeg, Cloves, and Sea Salt. Set aside.
Incorporate your first preparation to your dry preparation. Then, add the cooled melted butter. Mix until well combined.
In last mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your preparation.
Place your Waffle Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Pour your batter into the Flexipat® using the mini ladle. Then, gently spread the batter with your offset spatula, ensuring not to remove the air you incorporated when whipping your egg whites.
Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your waffles from 12min)
Once your Gingerbread Waffles are out of the oven, let them cool down for about 1min. Then, Unmold, Serve with dusted confectioners' sugar or as it. Enjoy while hot! Bon Appétit!