Todd's Wyoming Surprise Waffles

I wish I had more to tell you about the title of this waffle recipe.  It's listed in Rob's family's cookbook under this intriguing title.  I've met Rob's cousin Todd just once, and I have no idea why these are his Wyoming Surprise Waffles!  I do know that we love them.  They really don't take much time to put together and they're way better than the frozen variety.  I actually toyed with the idea of making the title of this post, "leggo your eggo".

Last weekend we hosted five fourteen and fifteen year-old boys in our house.  I hadn't been to the store since Monday and I knew we were not equipped for the wolf-pack frenzy.  I've noticed that in previous interactions with multiple teenagers, they get really hungry (all at the same time, and all at around 8:30pm).  They all converge on the kitchen like a wolf-pack and pretty much devour everything in sight.  And then they're gone.  The only evidence left behind is empty cupboards.  Anyone else have this experience?
 
So, anyway, I sent Rob and Kate to buy snacks for the boys, but planned on making waffles for breakfast.  I'd used this recipe twice before and I think I've discovered that it's fool-proof. 

Todd's Wyoming Surprise Waffles
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 T sugar
2 eggs, separated
1 cup milk
2 T melted butter

1.  Measure dry ingredients and place into bowl.  Combine egg yolk and milk, stir into dry ingredients.
2.  Stir in melted butter.
3.  Beat the egg whites until stiff, then carefully fold into milk/dry ingredient mixture (do not overmix)
4.  Pour 1/8 cup of batter onto preheated waffle iron and bake until golden brown.

We like to serve ours with fresh fruit and real maple syrup.  Fresh whipped cream would also have been delightful!