The recipe card in Mom's elegant script says "DELICIOUS!" and that's not an overstatement. She also noted that the recipe is from the Gazette van Detroit (which has been serving the Belgian American community — and some in Canada! — for 103 years).
This is the recipe as written on Mom's card. When I doubled it, it served 10 people: five adults and five Little Misses who rivalled the big folks in their capacity to consume waffles with whipped cream and strawberries. I used Mom's waffle iron, which produces thick Belgian-style waffles.
Beat egg whites first. Set aside.
Preheat waffle iron.
Put all remaining ingredients in large bowl. Beat on low until moist, then beat on medium until smooth.
By hand, gently fold in stiffly beaten egg whites.
Pour ladle in centre of grid until golden brown: 3 to 4 minutes, depending on the kind of waffle iron. Standard brand flat, 3 minutes. Belgian thick 3:30 to 4 minutes.
Serve with your favourite toppings.
Light, Crisp Belgian Waffles https://urbancottagelife.com/belgian-waffles/