Supper Waffles for Sunday Breakfast..
"Country women vote the waffles made with four eggs a top favorite."
~Farm Journal Country Cookbook

From the Farm Journal's Country Cookbook: Homemade Breads and Country Butter section. I figured you can't go wrong with fresh eggs, butter and buttermilk!
I can still hear her whipping away in the kitchen with her blue mixing bowls. We use them instead of an electric hand mixer. Works like a charm!
Golden goodness.

In case you would like some for Sunday Supper.. I cut the recipe in half and it worked great!
Sunday Supper Waffles
~Farm Journal Country Cookbook
(Recipe adapted for Buttermilk Version)
2 c. sifted flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
4 eggs
1 c. melted butter
- Start heating waffle iron.
- Sift together flour, baking powder , baking soda and salt.
- Beat eggs until foamy and mix with buttermilk.
- Add milk-egg mixture to dry ingredients, just enough to moisten.
- Stir in slightly cooled butter.
- Pour batter onto iron until it spreads about 1" from edges.
- Gently close lid.
- Bake until steam stops or signal light shows done.
- Loosen waffle lift.




















