Old-Fashioned Crispy Waffles

Preheat the waffle iron according to manufacturer’s instructions.

Whisk the flour, baking powder, salt, and sugar together in a bowl.

In a separate bowl, whisk together the milk, egg yolks, and vanilla.

In a third bowl, whip the egg whites until they are light and fluffy and soft peaks form when you pull the beaters out of the whites. Add the milk mixture to the flour mixture and whisk together until well blended. Then fold the egg whites gently into the milk and flour mixture, being careful not to over mix (it’s okay if there are small lumps and streaks of the egg whites). The batter should be pretty light and fluffy.

Brush the waffle iron with butter if needed to prevent sticking (or use cooking spray). Pour batter onto the waffle iron (using whatever amount needed for your particular iron). Cook waffles until golden brown. Remove the cooked waffles from the iron and repeat until you’ve cooked all of the batter.

Serve hot with toppings of your choice.

Adapted from the The New Royal Cook Book, copyright 1920.