Yogurt Waffles

From the Big Book of Breakfast, 2003, by Maryana Vollstedt. These are light because the egg whites are beaten separately.

• Ready In: 30 mins
• Yields: 5 waffles

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  large eggs, separated
• 1  cup plain nonfat yogurt
• 1  cup milk
• 3  tablespoons butter, melted

Directions

1. Preheat waffle iron and spray lightly with oil. In a large bowl, combine dry ingredients (flour through salt).
2. In a medium bowl, beat egg whites until peaks form.
3. In another medium bowl, beat egg yolks until lemon-colored. Add yogurt to egg yolks and mix.
4. Add yolk mixture to dry ingredients, along with milk and melted butter. Fold egg whites into batter.
5. Pour 3/4 cup batter onto hot waffle iron, close lid and bake until steam stops and waffle is lightly browned and crisp, 3 to 4 minutes. Remove waffle and repeat with remaining batter.