Waffles Makes about 16 4"-square waffles Boy, can you dress up a lowly waffle and parade it in front of your friends! You can do the whole Belgian waffle motif, complete with whipped cream, or you can simply plop some ice cream and fruit on top for a substantial finale to any meal. These are also, of course, excellent for breakfast. As with pancakes, you do not want to overwork the batter or you will have tough, hard-bitten, sarcastic waffles with bad habits. This is one of the few things I stir with just a fork -- no whisk, no electric mixer, no nothin'. 2 1/2 cups (10 ozs.) all-purpose flour 1/4 cup (2 ozs.) cornmeal -- white or yellow, doesn't matter 1/4 cup (1 3/4 ozs.) sugar 1 Tablespoon double-acting baking powder 2 teaspoons salt 2 cups buttermilk 3 large eggs, slightly beaten 1 stick (4 ozs.) unsalted butter, melted and slightly cooled 1 Tablespoon pure vanilla extract -- Preheat the waffle iron and have a couple of wire cookie racks ready for cooling the finished waffles. In a large bowl, stir together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, unsalted butter, and vanilla extract. -- Stirring with just a fork, pour the wet ingredients into the dry ingredients and stir just until combined. Scrape down the bowl once and stir again briefly. Ladle on about 1/2 cup of batter for each two-waffle section (roughly 4" by 8") and close the waffle iron lid, allowing waffles to cook for 5 to 7 minutes. Remove from waffle iron and serve immediately -- or allow to cool completely on wire cookie racks and then store as directed below. Storage Serve immediately. Or make these ahead and freeze them in an airtight container, between sheets of waxed paper or parchment, for up to 6 weeks. Heat uncovered in a preheated 350° oven for about 8 to 10 minutes before serving. OTHER ODDS AND ENDS Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!