As I was using gluten-free waffle mix, I wasn't really following the recipe in Apples for Jam. What I tool from the recipe was the idea to separate the eggs, beat the whites, and fold them into the batter.
The resulting Waffles were slightly more crisp than usual. They also tended to stick to the waffle iron, so I ended up using cooking spray.
Fresh-made waffles are so much better than frozen. They're soft and fluffy. When I use my Mickey waffle iron, they don't even look the same.
I suspect that I won't bother separating the eggs again - the extra effort results in minimal difference. Instead, I'll focus on flavor. What's your favorite ingredient to add to waffle batter?