• First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. You could use all three egg yolks, but if you have concerns about cholesterol, leave one out and save for another dish like truffled egg toast*
  
• Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter.
• Whisk the whites with the salt until they form stiff peaks. Fold into the batter. It is now ready to use or to add your favorite ingredients like fruit. Don’t worry about it will deflating right away. It can sit on the counter.
• Crank up the heat on your waffle iron and lightly oil. Spoon a portion in the middle of the iron and close the lid so that it will spread to the edges without overflowing. Your waffle should be done in a minute, but keep an eye on it.
  

Variations

• FALL: add 1 tsp. of pie spices like cinnamon, nutmeg, cloves to the dry mix and substitute pumpkin purée for the milk. Add milk or non-fat yoghurt to thin the batter before adding the egg whites.
• SUMMER: sprinkle a few fresh berries on the batter once you pour into the waffle iron/skillet).
  
• PROTEIN BOOST: add 1 tbsp. of protein powder to the dry ingredients, substitute ½ cup nonfat Strained Yoghurt, thin with water or with skim milk.