During the 1930s, waffles were popular to serve as dessert, topped with fruit and cream. Waffles are now served more for breakfast, topped with sweet fruit, nuts, sauces, and syrups, than for dessert. These light waffles are ideal any time of day.
In a mixing bowl stir together the flour, sugar, baking powder, and salt. In another bowl combine the egg yolks, milk, and oil; stir into dry ingredients all at once, stirring just until combined but still slightly lumpy. Stir chopped peanuts into batter. Set aside. In a small bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold egg whites into batter, leaving a few fluffs of egg white. Do not overmix.
Pour about 1 cup of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.
Serve hot with margarine or butter, if desired, and Butterscotch Sauce. if desired, top with berries. Makes 12 (4-inch) waffles.
In a medium saucepan combine brown sugar, corn syrup, milk, and margarine or butter. Bring just to boiling; reduce heat. Simmer, stirring occasionally, for 20 minutes. Serve warm. (Refrigerate any remaining sauce; reheat in saucepan over low heat.) Makes about 1-2/3 cups.