After attending the Bonnie Hunter quilting workshop in Indy on Friday, August 14, I drove over to Illinois to visit my daughter. She was recently married (Have I mentioned the Double Wedding Ring quilt? I really should post that.), and my new son-in-law. He decided he did not need this vintage (uh-hum) waffle iron since they now have duplicates of several small appliances. So, I took it home Monday (a mere 10 hour drive). It needed a little TLC with the old reliable bottle of Fantastik, but cleaned up nicely.

It has removable plates, one side for waffles and the other for grilling sandwiches, aka, panninis.

All set to go

I plugged her in, and despite a bit of smoking and smelliness, she seemed to fire up and heat up quite well.
I prepared my standard waffle batter from ye olde Betty Crocker Cookbook (a wedding present from 37 years ago, how time flies!)
The dry ingredients:
2 cups whole wheat flour (Betty C used white flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

The wet ingredients:
2 cups buttermilk (I used two cups yogurt/milk mixture this time, since that is what was on hand.)
2 eggs
3/8 cup oil

Stir that all together, PAM up the griddle, and pour onto the hot griddle. I found that you really need to spread the batter out to the edges on this griddle or you get cornerless waffles:

I had the iron set to the “dark” setting and let the waffles cook for precisely 3.5 minutes, et voila!

This recipe made six complete waffles. Here you see only four because my husband and I ate two for breakfast. They were golden brown and delicious with real butter and maple syrup. Sorry, dear son-in-law, but you cannot have this one back!