Buttermilk Waffles
This mish-mash of about 3 recipes traces its origin back to my mom's Five Roses cookbook -- recipes so time-tested that the book long ago lost its spine & cover and is now bound with an elastic.
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 TBsp sugar
  • 2 beaten egg yolks
  • 1/2 c melted butter or vegetable oil
  • 2 cups buttermilk
  • 2 egg whites beaten stiff
  1. Combine the dry ingredients in a large bowl and make a well
  2. Separate the eggs, and combine the yolks, oil and milk in a medium bowl
  3. Beat the egg whites stiff
  4. Pour the wet ingredients into the well, mixing only until just blended
  5. Fold in the egg whites.
These take much longer to cook than the yeast waffles, but they can absorb a lot more toppings.