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Buttermilk Waffles

Their only fault is that they take a while to cook....and we get hungry between waffles!

Waffle Iron lightly oiled every 2-3 waffles
Temp set on medium high
Time 6-7 minutes

3 large eggs, separated (see below)

DRY STUFF
2 1/4 cup whole wheat pastry flour
  or unbleached flour (300g)*
1 1/2 teaspoon baking powder
1/2 teaspoon salt

WET STUFF
2 cups lowfat buttermilk
1 egg yolk, per above
1 teaspoon vanilla extract
1 tablespoon oil

EGG WHITES
3 egg whites, per above
2 tablespoon sugar   

Set the waffle iron to heat.

Separate the eggs.  Set the whites aside in a mixer or copper bowl.  Save one yolk for the waffles and feed the others to a deserving cat or dog.

Whisk or sift together the dry ingredients.

Stir together the wet stuff.

Whip the whites and the sugar until just getting stiff.  Stir together the dry and wet ingredients, and gently fold in the egg whites.  

When the iron is ready, make waffles!

Makes 6 or 7 waffles @ 247 calories each:
     9 % fat        74 % carbos          16 % protein

*I like to mill the wheat with a little mahleb for a subtle almond flavor, and sometimes toss in some cinnamon, mace, or cardamom.

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