| 1 | Preheat waffle iron. |
| 2 | Separate eggs, putting whites into small bowl and yolks into mixing bowl. |
| 3 | With rotary beater or whisk, beat the whites until they form firm peaks. |
| 4 | With the same beater beat the yolks until they are well mixed, then beat in milk and the melted butter. |
| 5 | Stir the mix into the liquid ingredients, blending it in just until the dry ingredients are moistened (don"t try to make smooth batter). |
| 6 | Fold in egg whites. |
| 7 | Bake the waffles in the preheated iron according to manufacturer"s directions for heat settings, etc. |
| 8 | When no more steam rises from edges of iron, open and check for doneness. |
| 9 | Bake a little longer if it isn"t done to suit you. |
| 10 | If waffles are to be frozen for future reheating in toaster, bake only until light gold. |
| 11 | Cool on racks and wrap airtight for freezer storage. |
| 12 | recipe by : |
