Waffles, like pancakes, can be made in numerous varieties. Check the hint for pancakes on page 159 for additions to waffles.
2 large eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons shortening, softened Butter, syrup, honey, fruits for serving
While preparing the batter, heat the waffle iron, using the automatic heat control set at whatever temperature the manufacturer suggests for waffles. If needed, spray with nonstick cooking spray.
In a medium bowl beat the eggs well. Beat in the buttermilk, baking soda, flour, baking powder, salt, and shortening until smooth. This makes a thin batter. Pour the batter from a measuring cup or pitcher onto the center of the hot waffle iron. If the batter thickens on standing, spread it to cover the surface of the iron. Do not keep the iron open any longer than necessary. Bake the waffle until the steaming stops or the light on the iron indicates it is done. Lift the waffle from the iron carefully with a fork. Serve hot with butter and syrup, honey, fruits, or various other spreads.
YIELD: 8 WAFFLES
Instead of shortening, use cooking or salad oil in waffles and hot cakes.
