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1
Heat the waffle iron fully before any batter is poured. Press a few drops of water onto the plates — they must bounce and evaporate on contact. An iron that is merely warm will produce a waffle that steams, sticks, and never crisps.
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2
Whisk the flour, baking powder, and sugar together in a large bowl. Add the egg yolks, milk, melted butter, and vanilla, and stir until a smooth, lump-free batter forms.
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3
In a clean bowl, beat the egg whites to stiff peaks. The whites are ready when the bowl can be inverted without movement and the peaks hold their shape without drooping.
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4
Fold the beaten whites into the batter in two additions, working with a large spoon or spatula. Stop folding the moment no white streaks remain — this is where the dish lives or dies: over-mixing deflates the whites and the interior will be dense rather than light and airy.
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5
Pour enough batter to fill the iron's grid without overflowing — typically to the iron's marked fill line. Close the lid and do not open it. Watch the steam venting from the edges; when it ceases almost entirely, the waffle has set.
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6
Lift the lid. The waffle should release cleanly from both plates and be a deep, uniform golden brown across the full grid. If it resists, close the iron for another thirty seconds and test again.
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7
Serve the waffle immediately, directly from the iron. The crust is at its peak for only a few minutes; waffles held even in a warm oven become soft.