Crispy Creamy Weekend Waffles 

We spent last night watching Ocean's Eleven and this morning I woke in the mood for an All-You-Can-Eat-Las Vegas Breakfast.  I already had a bag of Oven Fried Bacon in the frig, and it took only a few minutes to scramble up eggs.  All the "work" I had to do was beating the egg whites for a heaping pile of crispy, creamy waffles.  Just calling it an "All-You-Can-Eat-Las Vegas Breakfast" somehow made it feel like we were on vacation.  Needless to say, my family was super pleased and super full.

HERE'S ALL IT TAKES TO MAKE CRISPY CREAMY WEEKEND WAFFLES

• 1 cup flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar

Mix dry ingredients in a medium size bowl and set aside.

• 2 eggs, separated
• 1 cup milk
• 4 tablespoons oil
• 1 teaspoon vanilla

In a small bowl, beat egg whites until stiff. (This is good time to have the waffle maker heating up.)

Beat egg yolks into milk, then add to flour mixture.  Stir together until smooth.  Add oil and vanilla to batter and mix well.  Fold egg whites into the batter.  Pour 1/4 cup batter onto each waffle maker square. Cook according to your waffle maker's instructions.  Makes 3 1/2 cups batter.

COOK'S NOTES
Leftover cooked waffles can be placed in a plastic freezer bag and kept frozen for up to 1 month.  Reheat in your toaster or toaster oven.  Reheated waffles make tasty bread slices for breakfast sandwiches on the go.