Put the egg yolks in about a 3-quart bowl, which will hold your batter when you’re done.

Whisk the egg yolks for a minute, or so, until they are golden-yellow and are a bit light. Then add the buttermilk and melted butter, and whisk together until well blended.

Re-sift flour with salt, baking soda, baking powder, and sugar.

Quickly mix the dry ingredients into the liquid. You don’t want a smooth batter; lumpy is fine.

Using a mixer (or a clean whisk and a lot of arm power), whip the egg whites until they hold firm but still glossy peaks.

Carefully fold in the egg whites. It helps to fold in 1/4 of the egg whites to lighten the batter, then fold in the rest. You should now have a nice light batter.

Cook the waffles. If you have a waffle maker / iron, follow those instructions.