It only seems fair with Easter right around the corner to relinquish this antique recipe. My earliest remembrances of it were  up at our summer cottage in Maine. We had an old wood stove in the kitchen and the waffle iron had to be heated up on top a hour in advance. Thank goodness for electricity. Be forewarned that making only one serving is it’s own punishment. I recommend doubling it if there are more than three of you. I would hate to read about some horrendous altercation over the last waffle that results in divorce or worse. Never invite friends over, as it will simply result in anger and animosity when they take the last one without asking. Give them the recipe and tell them to make their own damn waffles.

I would also warn that it takes considerably less batter than you are accustomed to placing in the iron. Hopefully you have one of the older models of waffle iron doubly hinged at the back. These puppies rise like a tire being rapidly inflated and you may waste a lot of batter on the counter. Perish the thought! Please do not substitute regular flour for the cake flour.

Ingredients:

3 eggs (separate the yolks from the whites)

1 cup of cake flour (sift, then measure)

1 cup sour creme

1 tablespoon sugar (I use two)

2 teaspoons baking powder

1 teaspoon baking soda

1/8th teaspoon salt.

Combine the three egg yolks with the sour creme

Gradually blend in the dry ingredients

Whip the three egg whites until stiff, but not too dry, then gently fold into batter

Depending on the size of your iron, use a half to ¾ of a soup ladle. Cook approximately 3 minutes until steam ceases or a rich, stiff  golden brown. Serve piping hot.

To properly enjoy these, I suggest real butter and real maple syrup. Anything less wouldn’t do them justice. Makes approximately 7 waffles (never enough). You may freeze the leftovers individually in ziploc baggies and reheat in toaster. They’re somewhat like pizza in that they taste even better several days later. Accidental weight gain has been reported in some cases of ingestion.