Sunday Supper Buttermilk Waffles

This recipe comes from the Farm Journal's Country Cookbook. I love these wafflles because they are so rich you don't need to put butter on them. They melt in your mouth. I make them in a traditional waffle iron, not a Belgian iron. (Also, you don't have to separate the eggs.)

• Ready In: 20 mins
• Yields: 8 waffles

Ingredients

• 2  cups flour, sifted
• 3  teaspoons baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt
• 2  cups buttermilk
• 4  eggs
• 1  cup butter

Directions

1. Start heating waffle iron.
2. Melt butter.
3. Sift together flour, baking powder, baking soda, and salt.
4. Beat eggs until foamy, then add buttermilk.
5. Add milk-egg mixture to dry ingredients.
6. Beat just enough to moisten dry ingredients.
7. Stir in slightly cooled butter.
8. Pour batter into waffle iron.
9. Bake until steaming stops.
10. Remove waffle and place on warm plate.
11. Reheat waffle iron before pouring more batter.