3 1/2 c. flour
2 tbsp. baking powder
2 tbsp. sugar
1 1/2 tsp. salt
4 eggs, separated
3 c. milk
3/4 cooking oil

Measure dry ingredients. Set aside. Pour milk into 4 cup measure. Add oil. Set aside. Beat egg whites until stiff; set aside. Beat egg yolks until thick and lemony, about 5 minutes. Add oil and milk all at once, reduce mixer speed. Add dry ingredients slowly, mix until well blended. Fold in egg whites carefully. Cook on hot griddle or waffle baker. Yield 8 waffles or 16 pancakes.