1 1/2 c. all purpose flour
3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 lg. eggs, separated
3/4 c. diary sour cream
3/4 c. buttermilk
1 tsp. vanilla extract
1/2 c. vegetable oil

Makes 4 or 5 (8 inch) waffles. Heat waffle iron. Stir together flour, sugar, baking powder, baking soda and salt. Beat egg yolks, sour cream, buttermilk and vanilla in a medium bowl until well blended. Stir in dry ingredients alternately with the oil until blended and smooth. In a separate bowl beat egg whites until stiff peaks form when beaters are lifted. Gently fold beaten egg whites into creamed mixture until no white streaks remain. Spoon about 1 cup onto preheated waffle iron and bake. When done, top with honey or sour cream and jelly.