4 cups of flour (white or whole wheat, whichever you prefer)
3 1/2 cups of Milk
1 c. vegetable oil
2 Tbs White Sugar
1 Tbs Brown Sugar
2 TBS + 2 tsp Baking Powder
1/2 tsp salt
2 tsp vanilla extract
Beat egg yolks, milk, brown sugar and oil together until smooth, add flour, baking powder and salt, mixing well.
In a separate (medium size bowl) Beat room temperature egg whites until peaks start form, add white sugar, and continue beating until Stiff peaks form. Gently fold the egg whites back into the batter but do not overmix.
Pour about 1/3- 1/2 cup batter into a hot, lightly oiled waffle iron. Bake about 5 minutes or until steaming stops. Repeat procedure until all batter is used.
Cool completely, flash freeze prior to vacuum sealing, or wrap in glad wrap and freeze.
For a quick breakfast, pop 2 in the toaster and serve with butter and maple syrup.
Optional Add in:
1 tsp of Cinnamon
Makes 12 servings