Waffles/Aebelskievers

This recipe is the same for both waffles and Aebleskievers. We have a tradition in our family of serving aebelskievers at General Conference time in the spring and the fall. I have a humongous family (okay, not so huge in number, but humongous in appetite), so feel free to reduce this recipe by as much as you need. Parenthetical numbers are for a half size batch.

Waffles

8 eggs, separated (4 eggs)
2 Tbsp. sugar (1 Tbsp.)
1 cup melted butter - or other oil of your choice (1/2 cup)
4 cups milk (2 cups)
5 1/3 cups flour (2 2/3 cups)
1 tsp. salt (1 tsp.)
2 1/2 Tbsp. baking powder (4 tsp.)

In a small bowl, whip egg whites and sugar until stiff. Sift together dry ingredients. In a LARGE bowl, beat together egg yolks and butter/oil. Alternatively mix in dry ingredients and milk (adjust milk if needed for the batter consistency you want.) Fold in egg whites. Bake in hot waffle iron or aebleskiever pan. Muy delish.