This old fashion country waffle recipe comes from the Allen family of Dinwiddie County, Virginia and was passed to my wife’s mother, Jean Fitzpatrick Andrews by her sister-in-law Nancye Allen Fitzpatrick. The original recipe is not a Belgium waffle, but rather thinner, light, fluffy, and chewy. If all you have is a modern Belgium waffle maker, don’t worry, you will still end up with great waffles. Top with butter and maple syrup or honey, or the syrup of your choice with a side of “no guilt” bacon. Be warned, they are so deliciously light and fluffy you’ll be amazed at how many you can eat.

Makes about 24 5 inch square waffles.
Preheat the waffle iron.
Ingredients:

Sift together:

• 2 ½ cups flour

• 1 teaspoon salt

• 2 ½ teaspoons baking powder

In a separate bowl mix together:

• 4 eggs

• 2 cups buttermilk

• 4-6 tablespoons canola oil

Preparation:

1. Slowly stir the flour mixture into the liquids.

2. Spoon the batter onto your waffle iron and cover until golden brown.

3. Serve immediately with butter and your choice of syrup.

Extra waffles can be cooled and frozen for several weeks. Reheat in the toaster oven.