Step 1

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Put this dry mixture aside until required.

Step 2

In a medium-sized mixing bowl, whisk the egg yolks, milk, melted butter, and vanilla until well-combined. Add the egg yolk mixture to the flour mixture and stir to just combine, being careful not to overmix; there should be a few small lumps of flour in the batter.

Step 3

In a perfectly clean stainless steel mixing bowl, beat the egg whites until foamy.

Step 4

Add the cream of tartar, then continue to beat until soft peaks form.

Step 5

Heat the oil well. Rest the waffle iron (mould) in the hot oil for about 2 minutes to heat. Remove and dip immediately into the batter, making sure that the batter coats only the bottom and the sides of the mould, and does not go over the top.

Step 6

Transfer immediately to the hot oil. Hold the iron in the oil till the waffle is golden brown and loosens easily.

Step 7

Remove and drain on a plate lined with paper towels.

Step 8

Continue till all the batter is over, heating the mould for a few seconds in the oil before dipping into the batter each time.

Step 9

To keep the waffles warm when making a big batch, place a baking rack on a baking sheet and arrange the cooked waffles in a single layer on it. Place in a 200°F oven to keep warm.