Belgian Light and Crisp Waffles
rec.food.recipes/Evelyn Hughes
Yield: 8 waffles

2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 egg whites, stiffly beaten

Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve hot with your favorite topping.

VARIATIONS

Pecan or Macadamia Nut Waffles: Sprinkle one tablespoon finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.

Bacon Waffles: Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay one strip bacon, cut in half, over batter and close waffle maker. Bake as directed.

Cheese Waffles: Fold in 1-1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.

Blueberry Waffles: Fold two cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.

Chocolate Chip Waffles: Fold 1 cup chocolate chips into batter. Bake as directed.