Whole Wheat Waffles
Source: Cooking A'La Heart, Linda Hhachfeld, Betsy Eykyn, 1992
Servings: 10

1 1/2 cups whole wheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
2 egg -- separated
1 1/2 cups skim milk
3 tablespoons vegetable oil
2 tablespoons honey

Heat waffle iron while making batter.

Stir together flours and baking powder.

Beat egg yolks until they are lemon colored. Add milk, oil, and honey. Blend well and stir into the dry ingredients.

Beat egg whites until stiff, and fold into batter.

Pour batter onto lightly oiled, hot waffle iron. Bake until steaming stops. Lift waffle from iron with a fork.