A cherished memory of my dad was him making us waffles. But recreating the whipped egg whites step put a damper on my own waffle making. My brother made these waffles for us which are very delicious, but no egg white separating and beating and folding in required.
1 3/4 c flour
2 Tbs sugar
1 Tbs baking powder
1/4 tsp salt
1 3/4 c milk
1/2 c cooking oil or butter, melted
1 tsp vanilla
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 1/4 c batter onto grids of a preheated, lightly greased waffle baker (regular or Belgian). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
Buttermilk Waffles: Prepare as above, except reduce the baking powder to 1 tsp and add 1/2 tsp baking sods. Substitute 2 c buttermilk or sour milk for the milk.