2. Add the egg yolks, milk and vanilla and mix. Add the melted butter and mix just until combined.
3. Whip the egg whites in a separate bowl until stiff peaks form. Tenderly fold the egg whites into the batter.
4. Cook a waffle according to your waffle maker's instructions, but do not open the waffle iron until the waffle is fully cooked.
5. Remove the waffle and repeat step 4 to make 5 waffles.
Reprinted from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. Copyright © 2009 Published by The Experiment. Featured on the January 30, 2010 episode
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."