Sift flour, measure and resift 3 times with baking powder and salt.
Beat egg whites to a stiff froth, not dry.
Add sugar in 2 portions and beat until mixture stands in soft peaks.
Beat egg yolks, add milk and shortening and pour into flour mixture.
Beat quickly until smooth.
Fold in egg whites thoroughly but lightly.
Using 1/2 cup of batter for each waffle, bake in a hot waffle iron.
After waffle is done, let remain in iron a few seconds to crisp.
Serve immediately with butter and hot syrup.