In a small saucepan, or in a microwave-proof cup, heat the milk and the butter until the milk is warm and the butter is melted. Set aside.

Whisk together the egg yolk, vanilla, and grated ginger. Gradually add it to the milk and butter mixture. Set aside.

Separate the eggs. In a medium bowl, beat the two egg whites at high speed until stiff peaks form. Set aside.

In a mixing bowl, combine the flour, salt, baking powder, sugar, cinnamon, and ground ginger. Slowly add the milk mixture and stir until just combined.

Fold the egg whites into the mixture and stir until just combined. Let the batter rest for 5 minutes.

Heat the waffle maker and when it is hot, spray it with non-aerosol cooking spray. Add 1/4 cup batter into the waffle maker if using a mini waffle maker. (For a full-size waffle maker, or 4 waffles, add 1 cup of batter.) Cook for 3 to 4 minutes or until golden brown.

Optional: Keep the waffles in the oven on low heat (200 degrees F.) while the remaining waffles are cooking. Serve warm with syrup or jam.