Stir together flour, sugar, baking powder and salt.

Combine egg, milk, and oil; add all at once to flour mixture, stirring until blended but still slightly lumpy.

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and lightly dry edges.

In a large bowl stir together flour, baking powder, and salt.

In a small mixing bowl beat egg yolks with a fork.  Beat in milk and cooking oil.  Add to flour mixture till blended but still lumpy.

In a small mixer bowl beat egg whites till stiff peaks form.  Gently fold beaten egg whites into flour-milk mixture, leaving a few fluffs of egg white.  Do not overmix.

Pour batter onto grids of a preheated, lightly greased waffle baker.  Close lid quickly. Do not open during baking.

They are done when most of the steam has stopped coming out of the waffle iron.  Use a fork to help lift the baked waffle off grid.