Nothing says love like a heart-shaped buttermilk waffle

Several years ago (2002) when dating the man who is now my husband, I thought it would be very Valentine's Day Fantastic of me to make him heart-shaped waffles for breakfast. I finally found an overpriced heart-shaped waffle maker at Williams-Sonoma. The day finally arrived. He woke up, jumped in the shower and I got up to get working in the kitchen. In his usual morning daze, he asked "What are you doing?" I replied "Surprise! I made you a Valentine's Day breakfast!" He said "I don't eat breakfast this early in the morning." I said "You do today."
Until last night, that waffle maker remained unused. Then I had a craving for waffles. I found the recipe below online, and made waffles for dinner. They were fantastic! As a matter of fact, I am going to reheat the leftover waffle now.
Enjoy!

INGREDIENTS

1	cup unbleached all-purpose flour
1	tablespoon fine-ground cornmeal (optional)
1/2	teaspoon table salt
1/4	teaspoon baking soda
1	large egg , separated
2	strips unsalted butter , melted
2/3	cup buttermilk
	Pinch cream of tartar

1. Heat the waffle iron according to the manufacturer's instructions.

2. Meanwhile, whisk together the flour, cornmeal (if using), salt, and baking soda in a medium bowl. In a separate bowl, whisk together the egg yolk, butter, and then the buttermilk. Beat the egg white and cream of tartar with a hand-held mixer on high speed until the stiff peaks form, 2-3 minutes. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of the mixing, fold the whipped egg white into the batter.

3. Following the manufacturer's instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or holding them in a 200-degree oven (see the note above) until all are cooked.