Saturday Morning Waffles

(The soy flour adds protein)
1 1/2 cups all-purpose flour
1/2 cup soy flour
1 1/2 tablespoons ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups 1% low-fat Longmont Dairy milk
1/4 cup vegetable oil
2 large egg yolks
2 large egg whites
dash of sugar
cooking spray
1 1/2 cups maple syrup
whole strawberries or fresh peaches

Lightly spoon the flours into dry measuring cups, and level with a knife. Combine the flours, cinnamon, baking powder, and salt in a large bowl; stir with a whisk. Combine the milk, oil, and egg yolks; add to the flour mixture, stirring until smooth.

Place the egg whites in a large bowl, and beat with a mixer at high speed until foamy. Add the sugar, beating until soft peaks form. Fold the egg whites into the batter.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/3 cup batter per 4-inch waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. Serve with syrup: garnish with fruit, if desired. Yield: 8 servings (serving size: 2 waffles and 3 tablespoons syrup).