Just in case jp's aren't the ones, here are all the waffle recipes from "James Beard's American Cooking", 1972, p. 798.
Basic Waffles
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 eggs, separated
1-3/4 cups milk
6 tbsp melted butter or bacon, sausage or ham fat
Sift flour with baking powder, salt and sugar. In a mixing bowl, beat the egg yolks. Add the milk and melted fat. Stir in the flour mixture until just moistened. Do not beat. Beat egg whites until they hold firm peaks, then fold into batter.
Use immediately by spooning into a preheated waffle iron. The batter will spread considerably in the waffle iron, so test first with a rounded tablespoon of batter. Bake until steam stops, usually about 5 minutes, then lift the lid and see if the waffle is nicely browned.
Belgian waffles: Serve with strawberries and whipped cream, like a shortcake.
Rich cream waffles: Use 1 cup heavy cream and 3/4 cup milk. Reduce melted butter to 3 tbsp.
Buttermilk waffles: Use 1 tsp baking soda and 2 to 2-1/2 cups buttermilk in place of the baking powder and milk.
Sour cream waffles: Use 1 tsp baking powder and 1/2 tsp baking soda with 2 cups sour cream. (in place of milk, I'd assume)
Cornmeal waffles: Use 1/2 cup white or yellow cornmeal instead of 1/2 cup flour.
Strangely enough, "The New James Beard" and "Theory and Practice" had no waffle recipes.
Debbie
who also suggests Marion Cunningham's "Breakfast Book", everything in there is great!
(2/4/02)
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