Separate 1 egg, taking care not to get any egg youlk into the egg white.
Whisk together the following:
1 cup AP flour
2 tsp. double-acting Baking Powder
2 tbs. sugar
1/2 tsp, salt
1 egg yolk
3 tbs. cooking oil
1 cup milk
Whip the egg-white in a metal, or glass mixing bowl to soft peaks. Do not mix in a plastic bowl The plastic will react with the egg white and keep it from turning into soft peaks. Gently fold the chocolate mixture, and whipped egg white together. Gently fold this into the batter. You now have a waffle batter that will produce very light, and airy waffles, with a crisp surface. You could also fill buttered muffin tins 2/3s full and bake for 35 minutes to make chocolate muffins.
Seeeeeya; Chief Longwind of the North
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