Buttermilk Waffles from the All-Clad recipe booklet

3 eggs, separated
1 ¾ C Buttermilk
8 Tbsp (1 stick) Butter, melted
½ tsp Vanilla Extract
1 ¾ C AP Flour
1 ½ tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
⅓ C Sugar
Maple Syrup and Butter for serving
Preheat waffle iron on medium high heat. Preheat an oven to 200°.
** In a large bowl, whisk together: flour, baking powder, baking soda,
salt and sugar.  Set aside.  In another large bowl, whisk the egg yolks.
Next whisk in the buttermilk and vanilla, blend well.  Slowly add the
flour mixture to the egg mixture; whisk together until smooth.  
**(No need to use an electric mixer on this part, a hand whisk is perfect for the task)

In another bowl using an electric hand mixer, whisk the egg whites
until stiff peaks form.  Using a rubber spatula, fold 1 C of the egg
whites into the batter, then careful fold in the remaining whites.

Pour about ⅓C of batter into each well of the waffle iron and close
the lid. Cook the waffle
until golden brown and crisp, about 5 min.
If you need to keep the waffles warm before serving, transfer the
waffles to a wire rack set on a baking sheet (I used the pizza stone
that is permanently in my oven) in the preheated oven.

Repeat to cook the remaining batter. Serve the waffles hot with
butter and syrup.  Makes twelve 4" waffles.

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