4 eggs, well beaten
2 cups buttermilk or sour milk (see note)
3/4 cup melted butter, melted hard margarine, or oil
2 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Note: To make sour milk, put 1 tablespoon of vinegar in a one cup measuring cup and fill with milk to make one cup. The milk will curdle and get chunky but don’t worry – it’s supposed to look like that. Now, if it looks like that coming out of the carton, you may have a problem

Beat eggs well with a whisk in a medium large mixing bowl. Whisk in the soured milk and the melted butter. Mix well.

Measure the flour and dump on top of the liquid ingredients. Before mixing, add the baking powder, soda and salt to the top of the flour. Give it a quick blend with the whisk, then whisk it into the wet ingredients. Mix until blended but it doesn’t have to be lump free.

Check your user’s manual for your waffle maker to see how much batter you should use. Don’t have a manual? Try a third of a cup for each waffle, and adjust it as needed. Makes about 15 waffles.