Mix the flour, sugar, salt and baking powder using a whisk.

In another bowl, whisk together the milk, vanilla, butter and egg yolks. When separating the eggs, transfer the yolks straight into the milk so that it doesn't generate a skin, which happens when it's in contact with air.

Make a hole at the centre of the dry ingredients and pour the liquids into it. Whisk them together starting at the centre and slowly incorporating the dry ingredients from the sides.

Whip up the egg whites in a clean using an electric mixer or by hand with a clean whisk until you get soft peaks.

Incorporate the egg whites by folding them in using a spatula.

Preheat the waffle iron.

Once hot, paint it with oil, making sure to go into the crevices.

Place about ¼ cup of dough onto the waffle iron and close it up. The exact amount will depend on the size of your iron. It will take 4-5 minutes to be ready. Don't open it up before this time or it will open in half.

Once they're done you can freeze them for up to 3 weeks. Place them in a sealed container with baking paper between them so that they don't stick. To reheat them place them in the toaster!

Serve warm with syrup, fruits, icing sugar, butter, whipped cream, or whatever your heart desires.