Preheat waffle iron while mixing batter.
Sift before measuring:
2 cups cake flour, all-purpose flour (or Wondra)
teaspoon baking soda
1 ½ teaspoons double-acting baking powder
½ teaspoon salt
1 tablespoon sugar
2 egg yolks
Add and beat
¾ cups buttermilk
6 tablespoons melted butter
Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. The batter should have a pebbled look, similar to a muffin batter.
Beat until stiff, but not dry:
2 egg whites
Fold them into the batter until they are barely blended.
To bake, you will need a well-conditioned waffle iron. Peter sprays Pam on ours which does facilitate removing waffles in one piece.
Tips on baking waffles: Don't wash your waffle iron's grids; at most spray Pam on as Peter recommends. Batter for waffles should be heavy in butter, obviating the need for greasing. When pouring the batter cover the grids surface about two-thirds, not all the way out to the edges. Waffles are done when all steam has stopped emerging from the crack of the iron.
Other recipes for waffles: Joy’s Waffles, our family favorite, Schultes’ Waffles, using vegetable oil rather than butter.
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