Waffles

The original recipe feeds a crowd. The second set of measurements is 2/3 of the original. This is still quite a bit (approximately 18 waffles). I freeze what is left in packs of two and pop in the toaster right out of the freezer for a quick breakfast. I have a waffle maker. (Thanks Mom!) I use about 1/4 c. batter for each waffle. You could just as easily make pancakes although I think I would thin the batter a little bit with additional buttermilk.

3 c. flour
3 c. buttermilk
1 1/2 tsp. baking soda
3/4 tsp. salt
6 eggs
8 tbsp. butter

OR

2 c. flour
2 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
4 eggs
5 1/3 tbsp. butter

1. Separate egg yolks from whites. Beat egg whites until stiff.
2. Combine flour, buttermilk, soda, salt, egg yolks, and melted butter.
3. Fold in egg whites.