The waffles were a mixed experience. Sophia didn't completely stir the first batch, so there were lumps of dry ingredients in the batter. I didn't notice it until she placed the batter in the waffle iron. Then they became much more apparent. The first batch didn't rise as much as normal waffles do.
So, I re-stirred the remaining batter and tried to break up some of the lumps. For some reason, it was very difficult. This may be due to the way the recipe has the ingredients added (the wet ones to the dry versus the other way around).
The second batch of waffles rose more, though were not as big as the first batch (more batter was used for the first batch). Regardless, the waffles tasted great and we would make them again. Next time, we will mix the liquid ingredients first and then add the dry ones to see if that makes a difference.
Two waffles from the second batch.
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk (we used dairy-free rice milk)
1/2 cup melted butter (we used dairy-free butter)
1 egg, separated
Heat waffle iron. Mix flour, baking powder, sugar and salt in medium bowl. Stir in milk, butter and egg yolk until blended.
Beat egg white in a small bowl on high speed until stiff peak forms. Fold in flour mixture into egg white.
Pour about 2/3 cup of batter onto center of waffle iron. Bake until steaming stops. Carefully remove waffle from waffle iron. Makes 3 (8 inch) waffles.