Y'all know Mother's Day is this weekend, right? So if you're going to be with your mom, have little ones that can't do things on their own, or want to give your older kids an idea use this recipe to treat mom to a delicious breakfast.

I found this recipe in Cook's Illustrated, and I haven't made any alterations to it. So the information is quoted/paraphrased from the Cook's Illustrated magazine.

Light and Crisp Waffles
Makes 8 7-inch round waffles

The waffles are best fresh, but they can be reheated and/or frozen for later use.

To reheat: Transfer the cooked waffles to a wire rack set on top of a baking sheet.
Bake 400 degrees, for 3-5 minutes or until waffles are crisp and hot.

To freeze: Let cool, wrap in plastic, and freeze in zipper-lock bag for up to 1 month.
When ready to eat, follow reheat directions allowing 5 minutes for cook time.

Ingredients:
1 1/4 c. flour (unbleached, all-purpose)
1 c. Rice Krispies
3/4 c. cornstarch
1/4 c. sugar
1 t. baking powder
1/2 t. baking soda
3/4 t. table salt
2 large eggs, separated
1 1/2 c. milk  
1 t. vanilla (recipe says extract, I prefer real vanilla)
1/2 c. vegetable oil

Books N Beans notes:
Now here I'm going to assume that you know how to mix ingredients together, and how to use your waffle maker. I'm only offering the recipe as a tasty idea for breakfast.

If you have a larger waffle maker, for example like my square, large-sized waffle maker, then this recipe will not make 8 waffles. You will need to make less waffles or make more batter. My experience is that this recipe will only make about 4 waffles in a larger, square waffle maker. So doubling it will make approximately 8 larger, square waffles. Please note the use of the word approximately, as I don't know the actual size of your maker.