1 3/4 cups all-purpose flour
1 tablespoon Clabber Girl Baking Powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
In a large bowl combine flour, baking powder, and salt. In another bowl beat egg yolks slightly. Beat in milk and oil. Add to flour mixture all at once. Stir just till combined but still slightly lumpy.
In a small bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Makes 3 or 4 waffles.
Save-a-Step Waffles: Prepare as above, except do not separate eggs. In a mixing bowl beat whole eggs slightly. Beat in milk and oil. Add to flour mixture all at once. Stir just till combined but still slightly lumpy.
Chocolate Waffles: Prepare as above, except reduce flour to 1 1/2 cups. Add 1/3 cup sifted unsweetened cocoa powder and 1/3 cup sugar to the flour-baking powder misture. Add 1 teaspoon vanilla to the egg yolk mixture.
Cinnamon-Nut Waffles: Prepares as above, except add 1/2 teaspoon ground cinnamon to flour mixture and sprinkle about 2 tablespoons chopped walnuts or pecans over each waffle before closing lid to bake.
Buttermilk Waffles: Prepare as above, except substitute 2 cups buttermilk for milk.
Banana-Wheat Waffles: Prepare as above, except reduce all-purpose flour to 1 cup and add 3/4 cup whole wheat flour. Add 1/8 teaspoon ground nutmeg to flour mixture. Reduce milk to 1 1/2 cups and add 2/3 cup mashed ripe banana to egg yolk mixture.