Classic Waffle

Place the whites in a clean, dry, grease-free bowl and preheat the waffle iron thoroughly at medium heat. Whisk the yolks with the milk, melted butter, and vanilla extract until the liquid is smooth and pale yellow. Sift in the flour, baking powder, sugar, and salt, then fold only until most of the dry flour disappears. A few small lumps can remain at this point. Beat the reserved whites until they stand in stiff peaks. Add the foam to the batter in 2 portions, lifting from the bottom so it is distributed without being pressed flat all at once. Pour enough batter into the hot iron to cover the grid pattern and close the lid gently. Cook for about 3 minutes without pressing the plates together. When the visible steam decreases and the sizzling becomes quieter, check the surface and allow 1 to 2 more minutes if needed. Remove the waffle when it is evenly golden, crisp around the edges, and releases cleanly from the plates. The raised grid forms a browned surface around square pockets, while the folded egg whites remain part of the tender interior. Those pockets can hold maple syrup, melted butter, or fruit sauce without the topping immediately running off the waffle.