WafflesFrom BERNADINE'S STILLMAN INN
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks 1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
In a medium mixing bowl combine flour, baking powder, and salt. Make a well in center of dry mixture; set aside In another medium mixing bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
In a small mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, 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 iron. 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.