Light and Airy Waffles

I have 2 recipes for waffles, one is more heavy and dense but easy to make.  This one is light, airy, crisp in texture and delicious with syrup. I use an inexpensive waffle iron. These waffles can be wrapped in ziploc freezer bags and frozen.
Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2-3 tbsp sugar
• 2 eggs, separated into yolks and whites
• 1½ cups milk *
• 1/4 cup canola oil

*Notes on milk: one time I used a can of evaporated milk and it turned out fine. Do not use buttermilk, it will be too thick and heavy. Almond milk - the waffles will not brown as well and needed an extra minute of cooking.

Instructions

• In a small bowl beat the egg whites with an electric mixer until stiff peaks form. Set aside.
• In another large bowl beat or whisk together the egg yolks, milk, sugar, and oil.
• Add the flour, baking powder and salt to the liquid mixture and mix until blended (should be a bit lumpy).
• Gently fold the egg whites into the mixture, do not overmix. A few fluffs of egg white should still be left.
• At this point you can add 1/2 cup of chocolate chips, blueberries, or whatever.
• Spoon batter into a preheated and greased waffle iron, making sure not to overfill it.
• Cook according to waffle iron directions (for mine it's about 7 minutes cook time).
• Serve warm with syrup and butter, fruit and cream, or plain. 

Source: Better Homes & Gardens New Cookbook