2 cups flour
1 3/4 cups milk
2 eggs (beaten separately)
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons melted butter or fat
Sift flour, sugar, baking powder, and salt into mixing bowl.
Beat egg yolks well and add milk, mixing well. Add mixture to flour
slowly, beating until perfectly smooth. Then add melted butter and fold
in egg whites which have been stiffly beaten. This makes approximately
10 waffles.
Batter can be kept in refrigerator for several days. Waffles can be frozen and used up to 1 month later.
Jeanne Thompson
