Preheat the waffle iron.
Seperate eggs and place the egg whites into a small bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you may beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true.)
Combine dry ingredients in large bowl. Add the egg yolks, oil and milk all at once to the dry ingredients. Beat until the batter is smooth and has no lumps.
Fold the egg whites into the batter using a spatula or other flat utensile.
For a 9 inch round waffle iron use 1/2 C of batter. If you have a square belgian waffle iron it will take 1/4 C of batter for each quadrant.
Makes 8-9 inch round waffles or 4 belgian waffles.