This recipe came with the Oster waffle iron my grandmother gave us not long after we were married. It is my favorite regular waffle recipe, so I figured I'd share it with you.

Some asides: I added the vanilla to this recipe. It actually didn't call for any, but I love it in there. I use whole wheat pastry flour which is perfect in this recipe. Because you have to separate the eggs, you can't really healthy it up through that route. The stiffened egg whites are what make these crispy. But you can healthy it up by using skim milk. I like chopping some pecans and putting a tablespoon or two on the griddle before pouring the batter. Your griddle might be bigger than mine, so adjust the amount of batter and nuts you add, accordingly. You can double this recipe easily. If doubling, cool on a rack thoroughly before freezing. Lay on a cookie sheet in the freezer to freeze individually. Then put frozen waffles in a Ziploc bag and put back in the freezer. Enjoy!

Light 'N Crispy Waffles

2 egg yolks
2 cups milk
2 cups all purpose flour
1 T baking powder
1/2 t salt
1/3 cup oil
1/2 t vanilla extract
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 in center of grid. Close waffle maker, bake until golden, 3-3&1/2 minutes. Repeat. Serve hot with your favorite topping. Yields 10-6.5" waffles