Serves 10 / Make-ahead tip: This batter keeps nicely in the fridge and is great to have on hand in the morning, or even to make a waffle sundae after dinner. Serving tip: Top with apple butter and softened butter, plus a drizzle of honey. A good ratio of apple butter to whole butter is about 1 tablespoon of apple butter to 1 pat of butter.

3 cups whole milk, warmed to 105˚–115˚ (should feel fairly hot but not burning)

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

10 tablespoons melted unsalted butter

2 1/2 tablespoons agave nectar or 1/4 cup turbinado sugar

1 teaspoon sea salt

1 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

3 cups unbleached all-purpose flour

1 cup quinoa flour

Sunflower oil, for brushing waffle iron

1. Combine warm milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, agave or turbinado, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brush with sunflower oil. Toast batter in waffle iron according to manufacturer’s directions.

PER SERVING: 383 cal, 39% fat cal, 17g fat, 9g sat fat, 104mg chol, 10g protein, 48g carb, 3g fiber, 261mg sodium