Use #1: Cook's Illustrated's Buttermilk Waffles for Two
You see before you AP flour, cornmeal, salt, and baking soda. There's buttermilk (of course), melted butter, and a separated egg. The egg white has a pinch of cream or tartar.
Now, get to combining. Whisk all of the dry ingredients and make a well in the center.
Beat the egg yolk and add the melted butter. Whisk together and add that to the buttermilk.
Whip out your hand mixer and attack the egg white. Sparkle performed nicely. You're looking for stiff peaks.
Fold the liquid in to the dry ingredients. Please don't over mix. Looks like a sticky biscuit dough, huh?
We've gone through this before, but it bears repeating. You must make a sacrifice to the mixing gods. Take about 1/4 of the egg white and dump them into the bowl. Don't mix these with wild abandon because you'll jack up the dough. What you want to do is get the egg white incorporated so that it lightens the dough some. The rest of the egg white will live a happier life because of it.