A: | 2 egg whites |
B: | 2 egg yolks |
2C milk | |
1/3C oil | |
1/4C sugar | |
1/2t salt | |
1t vanilla extract | |
C: | 2C flour |
1T baking powder | |
1. | Beat (A) until stiff and reserve. |
2. | Combine (B), mix well, add (C), beat the heck out of it until smooth. |
3. | Fold (A) in, mix gently. |
4. | Pour batter onto waffle plates, cook until golden brown. Keeps in fridge for a week. |
Servings: 4