Instructions:
- Whisk together the sifted flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter until light and fluffy (about 2 minutes). Beat in the egg yolks one at a time until fully incorporated. Stir in the vanilla extract.
- Alternately add the dry ingredient mixture and the milk to the butter/yolk mixture, beginning and ending with the dry ingredients. Mix only until just combined—a few lumps are fine; do not overmix.
- In a separate, clean, grease-free bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the main batter in two additions using a spatula, maintaining as much air as possible.
- Allow the batter to rest at room temperature for 10 minutes.
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the plates if necessary.
- Pour or scoop the appropriate amount of batter onto the hot iron. Close the lid and cook until the steam subsides and the waffle is deeply golden brown and crisp (usually 4–6 minutes).
- Immediately remove the finished waffle and place it on a wire rack to cool slightly. Do not stack them.
- Serve immediately with icing sugar or fresh fruit.