Big Batch Extra Fluffy Wheat Waffles (With a Little Less Fat)

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 tablespoons cornmeal (optional)
• 1 34 teaspoons salt
• 1 teaspoon baking soda
• 14 cup applesauce
• 4 eggs, separated
• 3 12 cups buttermilk
• 4 tablespoons unsalted butter, melted

1. Heat greased waffle iron.
2. Whisk dry ingredients together in a medium bowl.
3. Whisk yolks with buttermilk, applesauce and butter.
4. Beat egg white until it just holds a 2-inch peak.
5. Add liquid ingredients to dry ingredients in a thin steady stream while mixing gently with a rubber spatula.
6. (Do no add liquid faster than you can incorporate it into the batter.)
7. Toward end of mixing, use a folding motion to incorporate ingredients.
8. (But don't overmix!)
9. Gently fold egg whites into batter.
10. Spread appropriate amount of batter onto waffle iron.
11. Following manufacturer's instructions, cook waffle until golden brown, 2-5 minutes.
12. Serve immediately.
13. (In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes).

flour, whole wheat flour, cornmeal, salt, baking soda, applesauce, eggs, buttermilk, unsalted butter

Taken from www.food.com/recipe/big-batch-extra-fluffy-wheat-waffles-with-a-little-less-fat-436473 (may not work)