2 tsp baking powder
1/2 tsp salt
1 TBS sugar
3 eggs (yolks and whites separated)
2-7 TBS butter, melted
1.5 cups milk
In large bowl, sift flour and measure out.
Resift with baking powder, salt and sugar into bowl.
In medium bowl, mix egg yolks, butter and milk together.
The recipe calls for 2-7 TBS, I used 2 TBS and found it enough. I try to keep things a little healthier when possible and 7 TBS seemed like far too much!
Beat egg whites in a third bowl until peaks form.
Make a well in the dry mixture and add wet ingredients. Stir as little possible until it resembles muffin mix. Doesn't need to be fully smooth.
Fold in egg whites. Don't overmix.
Cook in oiled waffle iron. Top with any topping imaginable - I love peanut butter and bananas, yogurt and berries or just straight plain-jane syrup. YUM!
These freeze well. I made a double batch a few nights later to freeze for quick, on the go, breakfasts for Dean on daycare mornings. He loves them plain or with toppings. You can either pop them in the toaster or let them thaw on a plate for five minutes. I don't recommend leaving them out - I forgot a few overnight while letting them cool for Dean and Jason to have for breakfast, they were hard as a rock in the morning.