Separate the egg whites from the yolks. Put the butterfly in the bowl and add the egg whites, whisk: 2 min. 30 sec. speed 4 and set aside.
Remove the butterfly from the bowl and without cleaning it, add the egg yolks, sugar, melted and warm butter and vanilla, mix: 30 sec. speed 4.
Add the flour and baking powder, mix: 1 min. speed 4.
Finally add the milk, mix: 1 min. speed 4.
Add the whipped egg whites to the batter obtained until stiff, mixing them gently with movements from bottom to top.
While the batter is resting, heat a waffle maker.
Pour a few spoonfuls of dough onto each plate and cook for about 5-7 minutes.
Serve warm with maple syrup or with cream and fruit... Bon Appetit!
For those who are intolerant to dairy products, find the butter-free recipe here.
They can be stored for 2 days closed in an airtight container.
It is possible to freeze them once they have cooled completely.