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Buttermilk Waffles

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, separated

2 1/4 cups buttermilk (see note)

1/2 Cup canola oil

1. Coat the waffle iron grids with cooking spray and preheat the iron according to the manufacturer’s instructions.
2. sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in  bowl) Set aside.
3. in a medium bowl beat the egg whites with an electric mixer until stiff. Set aside.
4.  In a large bowl, beat the egg yolks with a fork. whisk in the buttermilk and oil. add the flour mixture and stir just until the large lumps disappear. fold in the egg whites.
5. pour 1 cup batter (or amount recommended by your waffle iron’s manufacturer even;y onto the preheated grid. close the lid and bake until crisp and golden brown, following manufacturer’s instructions. (leftover batter can be stored in the refrigerator for 1-2 days.)

Note: if you do not have buttermilk, make sour milk by measuring 2 tablespoons of lemon juice or vinegar into a 4-cup glass measuring cup. Add regular milk to make 2 1/4 cups. Stir. Let stand for five minutes.