Dry Ingredients: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.

Wet Ingredients: In a separate bowl mix milk, oil, egg yolks and vanilla extract.

Combine dry ingredients into wet and set aside.

Pre-heat waffle iron.

Beat Egg Whites: In another clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the batter.

Cook: Grease hot waffle iron and use about a scant 1/4 cup of batter per waffle-- cook until just lightly golden (cook a little less than you would normally for eating, if you plan to freeze them, and re-toast them later).

Cool on a wire rack to keep the bottoms from getting soggy.

Freeze: Add cooled waffles to a freezer safe bag or container and freeze up to 6 months.

To Reheat: place in toaster until warmed, or air fryer at 350 degrees for 2-3 minutes. You could also rewarm all at the same time in the oven, placing waffles directly on oven rack and cook at 350 degrees for 5 minutes.