Here's the basic waffle recipe.
My notes:
1. I use Bisquick and skip the sifting flour/baking soda part. It works fine. I just stir in the salt and sugar.
2. JoC suggests using between 2 and 7 tablespoons of melted butter. I use about 5 or 6. It's a lot, but you don't need to put any butter on the cooked waffle. It's plenty rich enough as it is, and you just put on the syrup, or fruit.
3. I have a non-stick waffle iron and don't put any PAM or oil on it at all. It comes off perfectly just using a fork.
4. My waffle iron has fairly deep holes, instead lots of little ones. I think this works better with the whipped egg white version.
5. Whip the egg whites last (until you get stiff peaks), and fold them in gently. You don't want to break it down too much. Make sure it's distributed through the batter but you want to do it in just a few strokes (5 or 6).
6. I set the timer for four minutes and then I check. That's usually about exactly right for my waffle iron.
7. This recipe makes about 9 waffles on my waffle iron. They're really rich so eating two is pretty filling.
8. I put a little vanilla in mine. Also a bit of lemon zest works really well. A bright note on all that richness.
9. Your fruit may very but I've had good results with blueberries, strawberries and bananas. I don't cook them in the waffle, just on top.