INGREDIENTS

INSTRUCTIONS

We would often have waffles for dinner when I was a child. I suppose you
have the same story. They were crispy and delicious. Once in a while we
would have fresh strawberries on top, or perhaps freshly picked wild
mountain blackberries. I have the recipe that Mom used to use but mine were
never quite so crisp and wonderful. I finally figured out what was wrong.
Mom always used an old-fashioned electric waffle iron, the kind to which
the first waffle always stuck. It never failed. Now we have a Teflon-coated
waffle iron and nothing sticks . . . and the waffles are always soggy. If
you can, find an old waffle iron at a garage sale and clean it up. Spray it
with Pam and you will have no problem . . . and the waffles will crunch. My
mother bought a new waffle iron a few years ago and she has been most
unhappy with it. I found her an old one the other day at a junk shop in
Chicago. I hauled it home on the plane and presented it to her. She feels
better and the waffles are crunchy again.
Mix the dry ingredients together. I use my electric mixer for this. Mix
the egg yolks, melted butter or oil, and milk together and blend into the
dry mixture. Do not overmix. Fold in, most gently, the beaten egg whites.
NOTE: My frugal mother would often use sour milk in this recipe. In that
case she would add a bit of baking soda, perhaps 1 teaspoon.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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