Waffles--Cache's birthday breakfast

I learned something about waffles in preparation for this. I wanted to know if I could make the batter up the night before and have it still be good the next day. I found out that you probably could (although in the end, I opted not to mix everything together, but got everything measured and set out so assembly would be quick.) While reading about batters, I read the difference between waffle and pancake batters. I knew that waffle batters always had more oil in them and often more sugar but I never knew why. I thought it was to prevent sticking so I always have used only half the oil in waffles. But the reason why waffles have more oil in them is to help them become crispy (the extra sugar helps that a little too). It said that waffle batter could pass as a pancake batter, but not vice versa. So I decided that for a birthday meal I would make the real thing. YUM!!! I don't know that I've ever had the real thing on waffles. I don't believe I will make them like that every time, but every once in a while I think I will. Here is the recipe I used. It is from my Betty Crocker cookbook.

Waffles

2 large eggs (I separated them per some things I read online)

2 cups flour

1 3/4 cups milk

1/2 cup oil

1 TBSP sugar

4 tsp baking powder

1/4 tsp salt

In large bowl beat eggs until fluffy. (If you let your eggs sit out for 20 minutes or warm them up in warm water, they whip up VERY quickly.) Add remaining ingredients and stir just until smooth. (I like a wire whisk to mix quick breads because they get most of the lumps out quickly without much stirring. And I never worry about all of the lumps--just the big ones.) Cook in waffle iron.