I often rely on commercially-available, just-add-water pancake mixes. I wouldn't dream of this for waffles, as it's impossible to get the ideally ethereal, whispery light waffle batter from a mix.
Ingredients:
1 3/4 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
1 3/4 c. milk (2% is best)
1/2 c. oil (can be halved if watching your figure)
2 eggs, yolks and white separated (set whites aside)
Directions:
1) Stir dry ingredients together in a bowl.
2) In another bowl, beat egg whites only with hand mixer until stiff peaks form. Stiff peaks means when you pull the hand mixer blades up, the egg pulls up from the mixture in little points.
3) In a blender, mix egg yolks, milk, and oil.
4) Pour egg yolk mixture into dry ingredients, stirring until just wet. Do not overmix. Batter will be slightly lumpy.
6) Gently fold in stiffened egg whites. Leave a few egg fluffs visible on top.
7) Pour onto a lightly greased waffle iron. Will make 8-12 waffles depending on the type of waffle iron you use.
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