The night before: Scald milk. Add butter and molasses to scalded milk. Allow to cool until barely warm. In a very large bowl (non-metal) sprinkle yeast over water and allow to dissolve. Add milk/butter mixture and ginger.
Sift flour with spices (do not add baking soda). Add sifted flour mixture to milk mixture. Blend well with wooden spoon.
Cover loosely and allow batter to stand overnight.
In the morning: Separate eggs. Beat yolks until fluffy add egg yolks to batter and stir.
Add lemon zest and baking soda and stir.
Beat egg whites until fluffy. Fold egg whites into batter just before you are ready to make waffles.
To serve: Top waffles with fresh strawberries and maple butter* Serve with maple syrup and/or blueberry sauce*