Sift the first six ingredients together. Set aside. Beat the egg yolks well and add the milk and butter or oil. The more oil you add, the crispier the waffles will be. Make a hole in the center of the dry ingredients. Pour the egg, milk and oil mixture into the hole and blend with a few swift strokes. Beat the egg whites in a clean bowl until stiff but not dry. Fold them into the batter gently until barely blended. Do not over-mix. Leave some of those little egg white bubbles in the batter. Pour into a heated and Pam-sprayed waffle iron and cook until the steam stops coming out of the sides of the iron. Experiment with the timing because every waffle iron is different. Serve these waffles with melted butter and real maple syrup.
Utensils you will need: large bowl, small bowl, measuring cups and spoons, sifter, electric hand mixer, rubber spatula, electric waffle iron