Sour Cream Belgian Waffles
The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle 
1-1/2 Cups All-purpose flour 
2 Tbsp. Sugar 
1 Tbsp. Baking powder 
2 Eggs 
1 Cup Sour cream 
1-1/2 tsp. Vanilla extract 
1 Cup Milk 
1/4 Cup Margarine, melted