WAFFLES
4 eggs

1 stick butter melted
2 cups flour
1 TBLS baking powder
1 tsp baking soda

1 tsp salt

1 quart buttermilk

Sift flour with salt and baking powder or stir thoroughly together. Beat the eggs. Cool the melted butter and add. Add about half the buttermilk. Mix in the dry ingredients. Continue adding buttermilk to make a thin batter. You will probably use the entire quart. You can let this mixture sit for a few minutes before making the waffles.

Pam the waffle iron. Heat. With a ladle pour batter into the middle of the waffle iron. When you close the lid it will force the batter to the edges. Remove the waffles when done - they will come away easily. Make another batch. And another. This recipe makes a lot of waffles. They are best served right away but can be kept warm in the oven.

This is my old Sunbeam waffle iron - maybe from the 1950's. My Mom says it was my grandmother's. The handle is broken so I open and close it with a chopstick. I do say a prayer or two that the cloth wrapped fraying wires don't lead to sacrifice by waffle. I take the risk though, lured by deliciousness and by those perfect, light, best-ever waffles.