Waffles
Well this morning’s post took a wee bit more doing than usual. I woke up feeling chipper and decided to do waffles. 
Please don’t let this discourage you from leggoing those eggos, because homemade waffles so far surpass their frozen counterparts there’s no reason not to make them – at least occasionally. Plus they freeze beautifully, so you can make them in bulk, store them in ziplocks in the freezer, then pop em in the toaster for quick weekday breakfasts. 
Serves 4.
SODIUM CONTENT: 78.8 mg per serving

INGREDIENTS
  • 1 2/3 c. all-purpose flour
  • 1/4 c. sugar
  • 1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
  • 2 eggs, separated
  • 1 1/3 c. milk
  • 2 t. pure vanilla extract
  • 4 T. (1/2 stick) unsalted butter, melted
  • 1 T. vegetable oil for waffle iron
DIRECTIONS
  1. Preheat waffle iron (making sure it actually works). Melt butter and set aside to cool. Into a large mixing bowl, measure flour, sugar and baking powder. Whisk well to mix. Separate eggs, placing whites into a clean mixing bowl and yolks into a small cup. Beat whites until they form stiff peaks, then set aside for just a moment. Add milk, butter, yolks and vanilla to the dry ingredients, then mix well. Let rest a minute or two to thicken, then gently fold whites into the batter. Brush surface of preheated waffle iron with vegetable oil, then carefully spoon batter onto surface. Do not overfill. Close iron and allow to cook until waffles are golden brown, about 4-5 minutes. Serve immediately. Leftovers freeze well.