Aunt Pat's Waffles She only made these on special occasions, like Christmas or your birthday or if you were visiting from far away. 2 whole large eggs 2 cups milk real vanilla extract, she didn't measure but did a quick pour, probably between 1/2 tsp to 1 tsp 3 cups AP flour 1 tsp salt 3-4 Tbsp sugar 4 tsp baking powder 3/4 cup melted butter, cooled (you can use cooking oil, but why) Separate eggs. Beat the whites until stiff. Set aside. In a large bowl, beat the yolks, add milk and vanilla. Mix the dry ingredients and add to the milk. Stir in the butter. Gently fold in the egg whites. Cook on a waffle iron per directions of your machine. I prefer the deeper grids, but the thinner grids work well too. You can cover and keep batter in fridge for up to 5 days, may develop a bluish tinge, but it's okay. Or, you can cook it all up, just undercooking the waffles slightly, freeze in a single layer, then you can bag and store. Reheat later at 375 for a few minutes on 1 side, flip and let bake until warm on both sides. She always served with more melted butter and warmed syrup.