These are my favorite waffles & you don't have to beat those pesky egg whites!
It is from The Mystery Chef's Own Cookbook, 1934.
2 cups milk
2 cups sifted flour
1/4 cup fine cornmeal
4 teaspoons baking powder
6 tablespoons melted shortening
1/4 teaspoon salt
If you do not have fine cornmeal add an additional 1/4 cup flour. You will
get a crisper and better waffle if the fine cornmeal is added.
Beat eggs well with rotary beater. Add milk.
Sift together the flour, cornmeal, baking powder and salt. Now beat the
flour mixture into the egg and milk mixture; add melted shortening and beat
with a rotary beater. Bake on hot waffle iron.