2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
3 egg whites
3 egg yolks
1/3 cup oil, melted shortening or butter
1¾ cups milk
1. Preheat your waffle iron.
2. Sift flour, baking powder, salt, and sugar together, set aside.
3. With mixer at high speed, beat egg whites until stiff, but not dry, set aside.
4. Beat egg yolks at high speed 1 minute.
5. Add milk, oil, and dry ingredients, and beat at low speed until just smooth.
6. Gently fold in beaten egg whites.
7. When waffle iron is ready; brush grids with small amount of oil, and pour about 1 cup waffle batter evenly over bottom grid.
8. Close and bake until light indicates waffle is done. Freeze leftover waffles and reheat in the toaster.
This is the only recipe I remember getting from Larry’s grandmother, Beulah Vaughn. We were visiting when she lived in an apartment on Seventh Street, Hannibal, Missouri, so it was probably in 1967 or 68. I asked her why my waffles always turned out limp. She wasn’t sure why, but offered me a copy of her recipe. I have used it ever since! It works! no more limp waffles!