quote:

INGREDIENTS

3 c. sifted all purpose flour
4 t. baking powder
1 t. salt
2 t. sugar
2/3 c. melted and cooled butter
4 eggs, separated
2 c. milk, room temp

DIRECTIONS

Sift/mix together first 4 ingredients.

Beat egg whites with mixer until very stiff peaks. Set aside.
Beat egg yolks with mixer on high for 1 minute, slow and add milk..
Add dry ingredients and mix until well blended.
Add butter and mix on high just until blended.
Fold whites into batter by hand, gently, keeping as much of whites intact as possible.

Bake in waffle iron on medium heat until desired crispiness.

quote:

Originally posted by Georgeair:
I have one with removable plates, but once seasoned there is no reason you should ever have to take them out, wash them, etc. Just cool, brush, store. I don't know why y'all are "cleaning" them unless you are putting syrup IN the batter!

I'm going to share a secret with you. All the current makers are either too small, holes too big, too slow to make several or just underwhelming.

What you want is one from the 60's-ish timeframe. My parents had this, I still use it many times a year, have bought two to keep in reserve along with the two I bought to give my kids. The only reason I'm even sharing this with you folks is I have my supply filled!

Link to one for sale below. That one is in decent shape, and with some patience you can find them almost new from time to time. Shipping will always be expensive, but I've paid up to $85 before, including shipping.

General Electric 26G46T Grill Waffle Baker

That's the model number you want. Trust me, you will make folks happy, and with 6 waffles per bake you can keep a pretty good flow of them coming out for as long as you have batter!