The original source of this recipe was Joy of Cooking cookbook, given to me for a belated wedding gift in 1975. I probably made these waffles every week of my life when my children were growing up.
2 cups flour
1/4 teaspoon soda
1 1/3 teaspoons double-acting baking powder
1 Tablespoon sugar
1/2 teaspoon salt.
In a separate bowl, beat until light:
2 egg yolks
Add and beat
1 3/4 cups buttermilk
6 Tablespoons melted butter
Combine the liquid and the dry ingredients with a few swift strokes (by hand).
In a separate bowl, beat until stiff, but not dry:
2 egg whites
Fold them into the batter.
Pour batter in a preheated waffle iron, covering the surface about 2/3 full. Bake for about 4 minutes, or until the steam has stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Wait another minute and try again. (Sometimes a fork can be useful to help loosen that top iron from the waffle.)
I like to sprinkle chopped walnuts on top of the waffle before closing the iron. Serve with warmed REAL maple syrup.
NOTE: The cookbook says “You may think our waffle recipes heavy in fat. But the richer the waffle dough, the crisper it becomes. With the butter flavor baked in, there is no reason to ladle butter on top….Since waffles are made from a batter, keep them tender by not overbeating or overmixing the dough.”
If you find that your waffle continually sticks, brush a small amount of shortening on the grids. A well-seasoned waffle iron doesn’t usually require more grease or oil.