1 3/4 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. malted milk powder (Carnation)
2 eggs, separated
1 3/4 c. milk
1/2 c. vegetable oil or melted shortening

In a large mixing bowl, stir together flour, baking powder and malted milk powder. In a medium mixing bowl, beat egg yolks. Beat in milk and oil or shortening. Add to the flour mixture all at once, stirring until blended, but still slightly lumpy.

In a small mixer bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold into the egg-flour mixture, leaving a few fluffs of egg white. Do not overmix.

Bake waffles in Belgian waffle-maker or regular waffle-maker according to waffler directions.

Submitted by: Katherine Shelton