Warm your Waffle iron. If you can choose settings I recommend doing darker for a crispier waffle. In a large bowl whisk the flour, baking soda, salt, and half the sugar then set aside.
Separate the egg yolks and whites. Melt the butter in a small bowl.
In a medium bowl whisk the milk, egg yolks and vanilla together. Stir in the melted butter.
Whip the egg whites and remaining sugar in a clean bowl until stiff peaks form.
Add the wet mixture to the dry and mix until almost combined, then fold in the egg whites.
Add about 1/3 cup of batter for each waffle. This will depend on the size of your waffle maker so feel free to experiment with amounts.
For the Whipped Cream
Mix one cup of cold cream with a tablespoon of vanilla and two tablespoons of sugar until soft peaks form. You can make your whipped cream more or less sweet and substitute the vanilla for bourbon, maple syrup or even orange blossom water.
MEASURING FLOUR: most of us won't break the kitchen scale out for breakfast and will use a measuring cup to scoop some flour out of the bag. If this is you then use two cups of flour. Give it a light fluff before scooping. If you are using a scale use 270g which is actually 2 1/4 cups. Sounds odd but after lots of recipe testing this is my best advice. Use a darker setting if possible. These waffles are best with a CRISP golden exterior.You can make a big batch of waffles and enjoy them for a few days afterwards. Wrap them up once they're room temp and place in fridge. Pop them into the toaster on a low setting and they'll be warm and crisp!Don't over-mix the batter. It's really just getting mixed until it comes together. If you see a few pumps don't worry. They'll disappear in the waffle iron.