Wild Rice Waffles

Ingredients

Bonnie Ponstein of the Red Bluff Cottage Bed and Breakfast in Montgomery, Alabama says she usually doubles this recipe and freezes any batter she has left over. To use after freezing, thaw the batter overnight. This recipe provides 4 grams of fiber per waffle.

1/2 cup unbleached flour

1/2 cup whole wheat flour

1 and 3/4 cups cooked wild rice, well drained

1/3 cup dried cherries or dried cranberries

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/4 cups buttermilk

2 large eggs, separated

1/4 cup melted butter

Procedure

In a large bowl, mix flours, rice, cherries, sugar, baking powder, baking soda and salt until combined. In another bowl, combine buttermilk and egg yolks. Add butter and whisk until well combined. Add buttermilk mixture to dry ingredients. Stir well. [Recipe can be made several hours ahead and refrigerated.] Beat egg whites in a separate bowl, then slowly fold into batter. Ladle batter onto preheated, greased waffle iron; cook until browned and slightly crisp. Serve with fresh fruit and warm maple syrup.

Yield: 4 waffles