"Buttermilk" waffles

Hmm, -23 with a windchill of -35. (Or as they like to say on the weather sites, "feels like -35". Thanks.) Since I need to head out into this frigid, snowy wasteland to do some xmas shopping, I'll need a good breakfast under my belt - okay, and also drooping over my belt. (What, you thought that muffintop was self-sustaining?)

Since I cobbled together a non-dairy version of buttermilk waffles, I wasn't sure what to call them. Sour-soy waffles does not sound appealing. But these were very light and tasty, trust.

If you're a fan of the cow juice, substitute buttermilk for soured soy milk and butter for margarine.

"Buttermilk" waffles

1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp white vinegar + enough soy milk to make 1 c (let sit for a bit)
1/2 c soy milk
6 tbsp margarine, melted
2 eggs, separated

Pre-heat your waffle iron. Combine the dry ingredients in one bowl. Mix the egg yolks, soured soy milk, soy milk, and margarine in another bowl. Slowly add the dry ingredients to the wet, mixing well to incorporate. In a separate bowl, beat the egg whites until stiff. Gently fold them into the waffle batter. Plop a heaping 1/4 c of batter into the center of each waffle and cook for 6 minutes.

Top with fresh blackberries and maple syrup to enjoy some golden waffle perfection.