Crisp batter cakes baked in a waffle iron
Preheat the waffle iron. If properly seasoned, it needs no greasing and no washing. (Follow the manufacturer’s instructions or see Cast-iron cookware for seasoning.) To test an iron that has no indicator light, put a few drops of water on the grids; the water will skitter if the iron is hot enough.
Sift together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Combine 2 egg yolks, 13/4 cup milk, and 6 tablespoons vegetable oil or melted butter or margarine. Pour into the flour mixture; beat just until smooth. Beat 2 egg whites until soft peaks form; fold into the batter.
Pour batter in the center of the iron until it covers 3’3 ofthe surface; close the iron. When the steaming stops, waffles are done. Buttermilk waffles: Substitute buttermilk or sour milk for regular milk: reduce the baking powder to 2 teaspoons; add 1 teaspoon baking soda.