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Whole Wheat Waffles

Okay, um... I'm still kind of experimenting with this recipe. They are kind of dense. So if you want light and fluffy waffles, you'll have to look elsewhere.
I think they are really filling. But my boyfriend didn't.
I plan on making a bunch and freezing them, but I've been waiting for an empty plastic bread bag. I'll keep you updated!

1 egg
1/3 cup (heaping) non-fat dry milk
1 1/3 cup water
1 tablespoon vegetable oil, or melted margarine
2 cups whole wheat flour
1 tablespoon wheat germ
1 teaspoon baking powder

Preheat the waffle baker (non-stick grids recommended).
Separate the egg and beat the egg white in a glass mixing bowl to the stiff peak stage.
Beat the egg yolk, dry milk and water until frothy. Add the flour, wheat germ, oil, and baking powder and beat until fairly smooth.
Fold in the egg white until the batter takes on a slightly lumpy appearance.
DON'T stir it smooth. Let stand 5 minutes.
Pour the batter onto the bottom grid of the waffle baker until the grid is completely covered. Close and bake 5 minutes.
Makes 4 servings.