Carol made these wonderful waffles from a recipe featured on Smitten Kitchen’s blog.

Homemade Buttermilk Waffles

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.


1 pint of raspberries

tablespoon fresh lemon juice

1/4 cup sugar

scant 1/4 cup water

Put all ingredients in a saucepan and simmer on medium, turning to low as sauce thickens.  Strain mixture through a sieve to discard raspberry seeds.


2 cups heavy whipping cream

2 tablespoons sugar

dash of fresh lemon juice

zest of 1 small lemon

Whip heavy cream and sugar until peaks form.  Fold in juice and zest.