1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with milk and butter. 2. Beat egg white until it just holds a 2-inch peak. 3. 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. Toward end of mixing, use a folding motion to incorporate ingredients-, gently fold egg whites into batter. 4. Spread appropriate amount of batter onto waffle iron. Following manufacturers instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.) Serves 3 to 4. Cooks Illustrated, Nov./Dec. 1993, Page 28. Credit: Christopher Kimball. Nationality: USA Course: breakfast Season:any Method: slightly browned Start to Finish 30 minutes Preparation a minute or less Attention 30 minutes Finishing 5 minutes Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : If youre out of buttermilk, try this sweet-milk variation. 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. The result is a waffle with a crisp crust and moist interior. Recipe by: Cooks Illustrated, Nov./Dec. 1993, Page 28. Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 12, 1998