Pamela's Waffles

2 large eggs, separated
1-1/2 cups Pamela's Baking & Pancake Mix
3/4 cup water
2 tablespoons oil

Yield: three, 7-inch waffles

Whip egg whites until stiff. In a separate bowl combine Pamela's Baking & Pancake Mix, egg yolks, water, and oil together until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles.

Helpful hint: Try making extra and freeze for later. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster. Can be used for sandwich bread in a pinch. Great for open face sandwiches.

Fun Variation:

Chocolate Waffles: Use only 1-1/4 cups Pamela's Baking & Pancake Mix, add 1/3 cup sugar, 1/4 cup cocoa powder, 1/2 teaspoon vanilla. Great topped with ice cream and hot fudge sauce.