1 3/4 c. all-purpose flour
1 tbsp. baking powder
2 egg yolks
1 3/4 c. milk
1/2 c. cooking oil or shortening, melted
2 egg whites

In a large mixing bowl, stir together flour, baking powder, and 1/2 teaspoon salt. In a small mixing bowl, beat egg yolks with a fork. Beat in milk and cooking oil or melted shortening. Add to flour mixture all at once. Stir mixture until blended but still slightly lumpy.

In a small mixer bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour-milk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Use a fork to help lift the baked waffle off grid.

To keep baked waffles hot for serving, place in a single layer on a wire rack placed atop a baking sheet in a warm oven. Makes 3 (9 inch) waffles.