2 c. sifted flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
4 eggs, separated
1/2 c. melted butter

Start heating waffle iron. Sift together flour, baking powder, baking soda and salt. Combine milk and egg yolks. Beat egg whites until stiff. Add milk egg yolk mixture to dry ingredients. Beat with electric mixer just enough to moisten dry ingredients. Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in batter. Pour batter from pitcher onto center of lower grid until it spread to about 1" from edges. Gently close lid at once; do not open during baking. Bake until steaming stops or signal light shows waffle is done. Loosen waffle with fork and lift it from grid. Place on warm place. Reheat waffle iron before pouring on more batter. (I grease grids frequently.) This is excellent for Belgium waffles.