Adapted from Kate Habershon's Pancakes and Waffles
These gluten-free beauties taste as good as they look, rich & delicious. With an easy swap of flour, make them your way - regular or gluten-free.
Preheat waffle iron according to manufacturer's directions.
Mix the flour, baking powder, salt & sugar in a large bowl. Stir with a wire whisk to be sure all ingredients are incorporated.
Place the egg yolks, milk, cooled melted butter & vanilla in a separate medium bowl. Mix well. Pour the liquid mixture into the bowl with the flour mixture. Lightly stir until just about blended.
Place the egg whites in a clean bowl and beat with a wire whisk or electric hand mixer until stiff peaks form. Gently fold the beaten egg whites into the batter with a large spoon.
Depending on the size of the waffle iron, spoon enough batter into the preheated compartment so that the batter is level and spreads to the edges. Cook until crisp, anywhere from 3 to 5 minutes.
Serve with your choice of fresh berries, pure maple syrup and powdered sugar.