2 c. all-purpose flour, sifted
4 tsp. baking powder
1 tsp. salt
4 eggs, separated
2 c. milk
1 c. butter, melted

BUTTERMILK VARIATION:

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

Sift flour, baking powder and salt together; add soda for buttermilk variation. Combine egg yolks and milk; beat well and add flour mixture, blending well. Stir in melted butter. Beat egg whites until stiff and fold into batter. Pour into preheated waffle iron; set at medium heat. Cook until golden brown.

Note: This recipe is quite large and may be cut in half. Or continue to bake all waffles and set in a warm (200 degree) oven to dry until just crisp. Cool and place in plastic bags and freeze. Pop in toaster or microwave oven for a few seconds to reheat. Or waffles may be thoroughly dried, rolled into crumbs and used as you would any dessert crumbs.