Banana Sour Cream Waffles

These are my grand-daughter's favorites. I often make these on Sunday mornings (I did today!)when she visits.

1 cup whole wheat flour
1 1/2 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream
1 or 2 ripe banana, sliced
1 large egg, separated
1/2 cup milk
1/2 stick (4 tbsp) unsalted butter, melted

(Note: Yields approx 6 waffles. This recipe can be doubled. I've doubled it by using 1/4 cup wheat germ and 1/4 cup ground flax seed in place of 1/2 cup of the additional flour.)

Spray waffle iron with nonstick cooking spray (even if iron is non-stick). Preheat waffle iron according to manuf. directions.

In medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt. Whisk the egg white until foamy, then in another bowl, mix together sour cream, sliced banana, egg yolk, milk, and butter breaking up bananas with a fork -- leave some semi large pieces. Fold in egg white.

Make well in center of flour mixture and pour in banana mixture. Mix with spatula with a few strokes to evenly moisten batter, do not overmix.

Pour approx 3/4 cup batter per waffle. Close lid and bake until waffle is crisp and well browned, about 4-5 minutes.

Remove from iron. Serve immediately with a mixture of warmed maple syrup, honey, and melted butter.