Don't doubt me.
From It's All American Food by David Rosengarten
2 C flour (I have used all-purpose and pastry, both are good)
1/4 c + 2 T sugar
2 t baking powder
3/4 t baking soda
3/4 t salt
4 large eggs, separated
1 1/2 C milk
1 C sour cream
1/4 lb (1 stick) butter, melted and cooled slightly
1 1/2 t vanilla
Preheat waffle iron.
Sift dry ingredients (except for 2 T sugar) and set aside.
In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.
In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.
Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)
Makes about 10-12 waffles, depending on the size of your iron.
These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.