Entire-Wheat Sourdough Waffles

1 cup full-wheat flour
¾ cup all-motive flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup raisins
1 cup milk
¾ cup sourdough rookie (p. 57)
2 huge eggs, divided, at room temperature
5 tablespoons butter, melted
1 tablespoon honey
Butter & maple syrup, for topping

Preheat the oven to 200°F. Preheat a waffle iron. in a medium-measurement bowl, add both of those flours, the baking powder, cinnamon, salt, and raisins.
In one more medium-dimension bowl, whisk with each other the milk, sourdough novice, egg yolks, butter, and honey. Pour this mixture into the dry ingredients, stirring with a couple simple strokes to sort a lumpy batter.
In a tiny bowl, applying an electric powered mixer fastened at large, overcome the egg whites until rigid peaks sort. Taking a rubber spatula, carefully and adequately fold the egg whites into the batter.
Evenly grease or spray the grids of the waffle iron. Abide by the model’s directions, or spoon regarding ⅓ cup batter (total differs with measurement of iron) on to the very hot iron and spread it virtually to the corners of the grids. Finish the lid and bake for 1½ to 2 minutes, or right up until the waffles are frivolously browned, their edges overall look dry, and they do not adhere to the grids. Move the baked waffles to the oven, putting them immediately on the rack consequently they will are living crisp. Repeat with the getting batter.
Shift the waffles to warmed serving plates and top each and every serving with butter and syrup. Makes 8 to 10 waffles.