Instructions: Note: The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but youll get a heavier waffle.

Separate the eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add the sour cream, milk, margarine and vanilla; Mix well. Add the flour, sugar and baking powder; mix well.

With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.

Bake on a hot waffle iron. Serve with maple syrup.

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