This has to be the best waffle recipe. Ever! It's amazingly light and they're almost better when they've been toasted after freezing.
And this breakfast wouldn't be complete without a mug of earl grey tea and yogurt. I have kind of a funny habit when I eat waffles. I eat waffles with yogurt in the squares, it's really yummy :)
1 ¾ c flour
2 tsp baking powder
½ tsp salt
1 Tbsp sugar
7 Tbsp vegetable oil
1 ½ c milk
Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, and then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first then you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utensil. Put a full ½ c of batter in your waffle iron to make a 9” round waffle.
If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, toast just until crispy.