3/4 cup milk
1 1/2 teaspoons loose green tea
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (reduce to 1/4 teaspoon if using all or part butter)
3 eggs, separated
1 6 ounce container plain yogurt, 3/4 cup sour cream, or 3/4 cup buttermilk
1/2 cup shortening and/or butter, melted and cooled
1 tablespoon finely grated fresh ginger
1 recipe Summer Peach Sauce
Chopped fresh peaches (optional)
Vanilla yogurt, creme fraiche, or whipped cream (optional)
Chopped candied ginger and/or freshly grated nutmeg (optional)
Summer Peach Sauce
4 ripe medium peaches
3 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon chopped crystallized ginger or 1/4 teaspoon ground ginger
1/8 teaspoon grated whole nutmeg
2 tablespoons honey
In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100-percent-cotton cheesecloth and tie with 100-percent-cotton string.) Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
In a clean large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form(tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites.
Add batter to a preheated, lightly greased Belgian or regular waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger.
Summer Peach Sauce
Peel and chop peaches; set 1 chopped peach (3/4 cup) aside. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in lemon juice, cornstarch, ginger, and nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved 3/4 cup chopped peach and the honey. Serve warm or at room temperature. Makes about 2-1/2 cups sauce.
Per Serving: cal. (kcal) 216, Fat, total (g) 11, chol. (mg) 49, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 11, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 4.72, Thiamin (mg) 0.15, Riboflavin (mg) 0.19, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 217, Potassium (mg) 198, calcium (mg) 111.06, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet