Makes 6 large waffles:
245g cake flour, sifted
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
3 eggs, separated
28g butter, melted
An oiled, hot waffle iron
Beat the egg yolks well, then add the melted butter, then the milk. Beat well.
In a large mixing bowl, return the flour to the sifter with the baking powder, salt, and sugar.
Make a well in the middle of the dry ingredients and add the liquid mixture. Combine in a few swift strokes using a rubber spatula.
The batter should have a pebbled look similar to that of muffin batter. As with muffins, over-mixing is ruinous!
Beat the egg whites until stiff but not dry. Fold the whites into the batter until barely blended. Do not allow the whites to deflate!
Serve immediately with generous amounts of Passionate Pomegranate Ruby Syrup and whipped cream or ice cream.