Copyright 2002 Blacks Culinary

To Make the Waffles: Remove the eggs from the refrigerator 15 minutes prior to beginning to allow them to come up to room temperature or close. You can speed up this process by placing them in a bowl of warm water for a few minutes before separating. Separate the eggs placing the whites in a clean large bowl, reserving the yolks in a separate bowl. Beat the egg whites with an electric mixer till stiff peaks are formed. Set the egg whites aside while preparing the batter. In a large bowl combine the AP Flour, baking powder, sugar and salt. Mix well. In the bowl that contains the egg yolks add the oil, milk and vanilla. Whisk to combine. Add the egg yolk mixture to the dry ingredients and whisk briefly only to combine. Do not over mix. Fold the eggs whites gently into the batter until combined. Ladle enough of the batter into your preheated waffle iron. Each iron will be different so follow the instructions for the type of iron you are using.  This batter should work well with any waffle iron. I have a small waffle iron so it takes about 1/3 cup of batter. Larger irons may use as much as ½ cup. Experiment with your iron and find the amount that works best for you. Cover the waffles with foil and place into an oven on warm to hold while you make the sauce.