Light and Crispy Waffles

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This recipe is from Catherine Martineau, who says she got it from Bon Appetit the magazine. It's a great recipe if you are looking for airy and crispy waffles; they are not floppy or soggy.
The recipe Originally called for Self-rising flour, but since I don't believe in Self-rising flour, I translated it into all-purpose. If you have self-rising flour just leave out the baking powder and salt.
I made the 15-17 waffles batter and it fed about 7 people.

Here is a handy chart:

# of Waffles (7" diameter)	8-12	15-17	17-20
Flour	2 cups	3 cups	4 cups
Baking powder	3 tsp	4 1/2 tsp	6 tsp
salt	1/2 tsp	3/4 tsp	1 tsp
eggs	4	6	8
milk	1 1/2 cups	2 1/4 cups	3 cups
vanilla extract	1 tsp	1 1/2 tsp	2 tsp
melted butter	1/6 cup	1/4 cup (2 tbsp)	1/3 cup
oil	1/6 cup	1/4	1/3 cup

1. Separate the eggs putting the yolks in a large bowl and the whites in a medium bowl.
   
2. Add the milk and the vanilla extract to the yolks.
   
3. In another medium bowl whisk the dry ingredients (the first three) together, then add them to the wet ingredients (the egg yolks, milk ...).
   
4. Add the melted butter and oil to the batter and whisk until smooth.
5. Beat the egg whites, and fold them into the batter. To fold into the batter use a whisk and, with a rotary motion, gently pile batter on top of the egg whites and pull the egg whites into the batter.
6. Keep doing this until the batter is smooth.
7. Heat the waffles irons and cook to desired doneness. (I like brown and crunchy)

I recommend you use real maple syrup on these waffles. The Aunt Jemima's stuff just doesn't taste good. Powdered sugar or jams also work fine. If you are a fan of maple syrup, heating it in the microwave before pouring it onto the waffle helps retain heat and makes the syrup less viscous.