Here is the recipe:
1 3/4 cup plain flour. (White Lily unbleached bread flour is what I use for waffles and pancakes)
1 tablespoon baking powder
1/4 teaspoon salt
Whisk these dry ingredients together in large mixing bowl and set aside.
2 egg yolks (save the whites!)-gently whisk to break up yellows
1/2 cup cooking oil - whisk with yellows
1 3/4 cups milk whisk with above ingredients
When wet ingredients are combined, make a well in the center of the dry ingredients and stir in wet ingredients. Stir just to combine. Turn on your waffle iron to get it hot.
Next, take egg whites and beat until stiff, as if making meringue. When stiff, gently fold into waffle batter, just to combine. You don't want to deflate the egg whites. (Of course, don't add any sugar)
See how the volume doubled?
Now, spray the waffle iron with Pam or other non-stick spray. Add batter per your waffle iron directions, close lid and bake per waffle iron directions. If you don't have them anymore, I added approximately 3/4 cup batter to each well. (I have 2 wells) and cook until steaming stops. Lift carefully with fork and enjoy! We just use butter and warmed syrup. You can top with fruit, jam, peanut butter, whipped cream.....your choice!
This recipe made 10 waffles, we ate 4, I froze 6 in packages of 2. Nick now has 3 days of breakfast to heat and eat when I am working.
One last tip! Place aluminum foil under the waffle iron to catch the mess, then wad it up and throw it away!