The book I am taking this recipe from is "Good Housekeeping Cookbook" It is dated 1963. This is soon after my high school graduation in 1959, at the very beginning of my efforts to become a good cook.
- 2 cups sifted flour
- 3 tsp. double acting baking powder
- 1 tsp. baking soda
- 1 tsp salt
- 2 cups buttermilk
- 4 eggs (well beaten)
- 1 cup melted butter of salad oil
Start heating the waffle iron while you stir up the recipe. Sift the flour, baking powder, soda and salt together into a bowl. Now add the egg, milk and butter that has been blended. Beat this mix until smooth either by hand using a whisk or with an electric mixer. Add to the waffle iron being careful not to put too much batter into the iron. I use just under 1 cup for a two part Belgium waffle maker.
- I never use a whole cup of melted butter, because of the guilt associated with eating so much fat!
- Sometimes I add chopped walnuts and pieces of cooked bacon or sausage.
- I also often do not have buttermilk, so I use 2 cups of regular milk adding 1 tablespoon of vinegar for each cup.
- I also usually spray the waffle iron with a non-stick spray just to be sure everything comes out well without sticking.
- I love having extra batter making them slightly undercooked to be put into the toaster for future use.
Today, I cut up fresh peaches from the orchard adding a bit of sugar and nutmeg. I have also used my home-canned fruit or jams along with just plain syrup from the store. I didn't warm the fresh peaches today, but the canned fruit and jams along with syrup is so much better warmed up first. However I choose to serve these waffles, they are always well loved. Enjoy!