Always make me think of my mother. We had a waffle iron that was rarely put away. We had them with maple syrup for breakfast and watched Carl Henry pour molasses over his. It was his Tennessee roots, he said. For dinner we had them with apple sauce and cottage cheese which nobody liked and just made us all long for breakfast. My mother never liked anything (or anybody) hanging around too long and she used the batter to use up the loiterers. Corn flour, rye flour, oats, sunflower seeds, nuts, berries, bits of yogurt at the bottom of the container, or milk on the edge of sour which my mother honored as The Secret she said to all good quick breads.
I am partial to the Betty Crocker 1958 version.
2 cups flour, part this and part that of whatever you have
2 tsp baking powder
1 tsp baking soda
2 pinches salt
3 pinches sugar
3 Tbsp nearly melted butter
2 cups mixed liquid; fresh buttermilk is best but any combo of milk, yogurt and cream is fine
2 eggs
It,s best if your ingredients are room temperature. whisk dry, whisk wet in separate bowl then drizzle with butter, whisking gently but constantly. Make sure your waffle iron is hot. Put a bit of butter on the bottom half, pour on the batter so that it nearly fills the squares and bake until deep golden brown.
If you like a super rich waffle double the amount of butter and sugar.
(My mother was biblical in her diet; she lived by Loaves and Fishes. Except when it came to candy and dessert.)

Leave a Reply