Almost-as-good-as-buttermilk Waffles

1 c All-purpose flour
1 tb Cornmeal, optional
1/2 ts Salt
1 ts Baking soda
2 ts Cream of tartar
1 lg Egg, separated
3/4 c Milk, scant
2 tb Unsalted butter, melted

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with milk and butter. Beat egg white until it just holds a 2-inch peak. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter. Spread appropriate amount of batter onto waffle iron. Following manufacturer's instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.) Makes 3 to 4 waffles.

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