If you want to accommodate a crowd, try serving these with a choice of toppings such as sliced fruit, jam, chopped nuts, or flavored yogurt.
1 cup all-purpose flour
1 cup whole-wheat flour
¼ cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
1½ cups buttermilk
2 large eggs, separated, at room temperature
½ cup (I stick) butter, melted
2 tablespoons honey
Butter & maple syrup, for topping
Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine both flours, brown sugar, baking soda, cinnamon, nutmeg, and salt.
In another medium-size bowl, whisk together the buttermilk, egg yolks, butter, and honey. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In a small bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 1½ to 2 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with butter and syrup. Makes 8 to 10 waffles.