Preheat oven to 200. Preheat a waffle iron. In a medium-size bowl, combine
both flours, brown sugar, baking soda, cinnamon, nutmeg, and salt.
In another medium-size bowl, whisk together the buttermilk, egg yolks, butter,
and honey. Pour this mixture into the dry ingredients, stirring with a few
quick strokes to form a lumpy batter.
In a small bowl, using an electric mixer set at high, beat the egg whites
until stiff peaks form. Using a rubber spatula, gently and thoroughly fold
the egg whites into the batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's
instructions, or spoon about 1/3 cup batter (amount varies with size of iron)
onto the hot iron and spread it almost to the corners of the grids. Close the
lid and bake for 1 1/2 to 2 minutes, or until the waffles are golden brown,
their edges look dry, and they do not stick to the grids. Transfer the waffles
to the oven, placing them directly on the rack so they will stay crisp. Repeat
with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with butter
and syrup.
