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Ingredients
- 2 lbs flour
- 8 ounces sugar, Granulated white
- 3 ounces baking powder
- 1 teaspoon salt (heaping)
- 4 eggs
- 2 quarts half-and-half cream (or CREAM 12% butter fat)
- 8 ounces butter or 8 ounces oleo, melted
Method
- Waffle baker set to 375 degrees Fahrenheit.
- Weigh and mix dry ingredients, which include flour, salt, sugar, and baking powder.
- Place 4 eggs in mixing bowl and with a wire whip, beat until eggs begin to foam.
- Add one quart of half & half and beat lightly, then add the other quart of half & half and allow it to beat for a few seconds.
- Change mixer speed to LOW and gradually pour in the dry mix, which has been blended together. Allow to mix until batter is smooth.
- Slowly add in the 8 ounces of melted butter. Allow to mix on HIGH SPEED for a few seconds.
- Baking times are approximate depending on your waffle iron.
- To freeze, store in 18-ounce packs. Dish with 4-ounce ladle. Each pack makes 4 waffles.
