1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
2 egg whites
6 oz. canned corn kernels, drained (optional)

Sift together flour, baking powder and salt. In another bowl beat eggs yolks with milk and oil. Add liquid ingredients to dry all at once and stir until just combined but still slightly lumpy.

In another bowl, beat egg whites until still peaks form. Gently fold beaten egg whites (and corn, if desired) into batter, leaving a few fluffs of white. Do not overmix; if you overmix the waffles will be tough and not fluffy.

To keep waffles from sticking to grid, use non-stick cooking spray (Pam). Cook on waffle iron until done to taste and serve with your choice of toppings.

Submitted by: Kadhijah Hameed