|Eggs||3 , separated|
|Plain non-fat yogurt||540 Milliliter (2.25 Cup)|
|Nonfat dry milk||30 Milliliter (30 Milliliter)|
|Baking soda||1⁄2 Teaspoon (3 Milliliter)|
|Honey||15 Milliliter (15 Milliliter)|
|Quick cooking oats||80 Milliliter (1/3 Cup)|
|Cornmeal||80 Milliliter (1/3 Cup)|
|Butter/Margarine||80 Milliliter, melted (1/3 Cup)|
|Unbleached all purpose flour||240 Milliliter (1 Cup)|
|Baking powder||15 Milliliter (15 Milliliter)|
|Salt||1 Pinch (Optional)|
|Milk||30 Milliliter (30 Milliliter) (Optional)|
Combine the egg yolks, yogurt, dry milk, soda and honey in a large bowl.
Beat with a wire whisk.
Stir in the oats and cornmeal, then add the margarine and stir again.
Sift in the flour, baking powder, and optional salt.
Beat well, then cover the bowl and let the mixture sit for 15 minutes.
Beat the egg whites until stiff, then fold them into the mixture.
If the batter is too thick, add 1 -2 tbs milk.
Preheat a waffle iron to the high setting, oil it, and cook the batter.