|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.
Serving size: Complete recipe
Calories 2743 Calories from Fat 807
% Daily Value*
Total Fat 92 g141.5%
Saturated Fat 48.1 g240.4%
Trans Fat 0 g
Cholesterol 816.3 mg272.1%
Sodium 2790.8 mg116.3%
Total Carbohydrates 357 g118.9%
Dietary Fiber 20.4 g81.5%
Sugars 52.2 g
Protein 131 g262.7%
Vitamin A 55.3% Vitamin C 2.4%
Calcium 229.7% Iron 113.5%
*Based on a 2000 Calorie diet