"This'll be great. We'll stay up all night swapping manly stories and then in the morning...I'm making WAFFLES."

--donkey

1-3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1-3/4 cups milk
1/2 cup cooking oil
2 egg whites

1. In a medium mixing bowl, stir together flour, baking powder, and salt. Make a well in the center of dry mixture; set aside.

2. In another medium mixing bowl, beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

3. In a small mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluff of egg white. Do not overmix.

4. Pour 1 to 1-1/4 cups batter onto grids of preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’ directions. When done, use a folk to lift waffle off grid. Repeat with remaining batter. Serve warm.

Makes 12 to 16 (4-inch) waffles.