FOR THE BUTTER:

1 stick (1/2 c.) unsalted butter, softened
1/2 tsp. cinnamon
1 tbsp. honey

In a small bowl cream the butter. Beat in the cinnamon and honey and let stand at room temperature for 30 minutes.

FOR THE WAFFLES:

2/3 c. all-purpose flour
1/2 tsp. double-acting baking powder
1/2 tsp. plus pinch of salt
1 1/2 tbsp. unsweetened cocoa powder
1/3 c. sugar
1/4 c. sour cream
3 tbsp. unsalted butter, melted and cooled
2 lg. egg yolks
2 lg. egg whites at room temperature
A pinch of cream of tartar

Sift together the flour, baking powder, 1/2 teaspoon salt, cocoa powder, and sugar into a bowl.

In a small bowl combine the sour cream, melted butter and egg yolks. In another bowl beat the egg whites with the cream of tartar and the pinch of salt until they hold stiff peaks.

Add the sour cream mixture to the flour mixture and stir until combined. Fold in the egg whites gently but thoroughly. Using a 1/4-cup measure for each waffle, pour the batter into a preheated non- stick waffle iron and cook the waffles according to the manufacturer's directions. As the waffles are done, remove them from the iron and keep them warm in a single layer on a baking sheet in a low oven. Serve the waffles with the cinnamon honey butter.