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Almost-as-good-as-buttermilk Waffles

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ALMOST-AS-GOOD-AS-BUTTERMILK WAFFLES
 Categories: Breads, Breakfast, Easy, Quick, Quick & eas
      Yield: 4 Servings
 
      1 c  All-purpose flour
      1 tb Cornmeal, optional
    1/2 ts Salt
      1 ts Baking soda
      2 ts Cream of tartar
      1 lg Egg, separated
    3/4 c  Milk, scant
      2 tb Unsalted butter, melted
 
  Heat waffle iron. Whisk dry ingredients together in a medium bowl.
  Whisk yolk with milk and butter. Beat egg white until it just holds a
  2-inch peak. 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 white into batter. Spread appropriate amount of batter onto
  waffle iron. Following manufacturer's instructions, cook waffle until
  golden brown, 2 to 5 minutes. Serve immediately. (You can keep
  waffles warm on a wire rack in a 200-degree oven for up to 5
  minutes.) Makes 3 to 4 waffles. NOTES : "If you're 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 a moist interior." -- Christopher
  Kimball, Cook's Illustrated magazine. By "classact" 
  on Mar 22, 1997
  
  Recipe by: Cook's Illustrated magazine, Nov/Dec 1993
 
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