This recipe contains the raising agent baking soda, so use the batter as soon as possible to ensure that the airy, spongy texture is retained. Add the extra-fine sugar if serving with a sweet topping.

Use this recipes to make Kathryn Hawkins' fabulous Lemon Meringue Waffles.

Combine the flour with the baking soda, salt, and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually, work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

Pour enough batter to ensure that the molded surface of the lower plates are covered sufficiently (for an electric plate, you will need about 3 tablespoons for each plate). Close the irons or lid and cook until the waffles are just brown on the outside, about 3 minutes. When the waffles are ready, remove them with a two pronged fork or or a wooden skewer, taking care not to scratch the nonstick coating. Place on a wire rack lined with a clean tea towel and baking parchment. fold the paper and towel over the waffle to keep it moist. Continue to make waffles, about 12 in total, stacking the cooked waffles between sheets of parchment, until ready to serve.