** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Whisk dry ingredients together in a medium bowl.
3. Whisk yolk with milk and butter. Beat egg white until it just holds a 2-inch peak.
4. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it.
5. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
6. Spread appropriate amount of batter onto waffle iron.
7. Following manufacturer\'s instructions, cook waffle until golden brown, 2 to 5 minutes.
8. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes).
9. Makes 3 to 4 waffles. NOTES : \"If you\'re out of buttermilk, try this sweet-milk variation.
10. By making your own baking powder using baking soda and cream of tartar and by cutting back on the quantity of milk, you can make a thick, quite respectable batter.
11. The result is a waffle with a crisp crust and a moist interior.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Corn allergies.
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