Waffles (Whole-Wheat)

I make these waffles in a batch and freeze them. That way, in the morning, all I have to do is pop one in the toaster oven and in about 5 minutes, I have a perfectly crisp waffle hot and ready to eat!

1 cup + 1/3 cup whole wheat flour
1 cup milk
2 large eggs, separated
4 Tbsp. shortening, melted
2 Tbsp. raw sugar
2 tsp. baking powder
¾ tsp. sea salt

Beat the egg yolks well; add milk and shortening.

In a separate bowl, combine flour, sugar and salt. Add to first mixture. and beat until smooth.

Beat egg whites until stiff peaks form. Fold into the batter. Sift baking powder lightly over the mixture and fold in quickly.

Bake in a hot waffle iron according to the manufacturer's instructions.

Quite light and fluffy for whole wheat waffles - thanks to stiffly beaten egg whites. You can replace the shortening in this recipe with 2 Tbsp. butter and 2 Tbsp. canola oil.

Makes 6 servings.