These can be "special day" waffles or you can make them to be "everyday" by varying the amount of a few ingredients. I like this recipe because you don't need to whip the egg whites, as most waffle recipes call for. * Use the greater amount for Special Day, and the lesser amount for everyday. Or something in between. This is another recipe that I've been making for over 40 years.
2 C sifted flour 2 C buttermilk or sour milk (see note below)
1 Tbsp baking powder *2-4 eggs
1 tsp baking soda *1/2-1 C melted butter, or salad oil
1 tsp salt
Start heating waffle iron as directed. Melt butter and set aside to cool slightly, if using.
Sift dry ingredients into a large bowl. Combine buttermilk and eggs in another bowl, then add to the flour. Beat with a mixer on medium to high until smooth; stir in butter or oil.
When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook as directed.
Makes about 10 6" round waffles.
Note: To make sour milk, add 2 Tbsp vinegar to measuring cup. Add milk and stir. Let sit a few minutes before using.
Recipe from : Good Housekeeping Cookbook, 1963
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