Whole wheat pastry flour and maple crystals form the base of this waffle batter, brought together with beaten egg yolks, melted butter, and organic milk in a few swift strokes for a pebbled, tender mix.
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In large bowl, whisk together flour, powder, and maple crystals.
In separate bowl, beat egg yolks well; add butter, milk, and salt.
Make well in center of dry ingredients. Pour in liquid ingredients and combine with a few swift strokes. Batter should have pebbled look, similar to muffin batter.
Beat egg whites until stiff, but not dry, fold into batter with rubber spatula just to combine.
Heat waffle iron. Ladle in 3/4 cups batter.
Cook each waffle 4 minutes or until indicator light on machine goes on.
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