To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”
2 cups sifted cake or pastry flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup chopped walnut kernels
1 1/4 cups milk
6 tablespoons melted shortening
Sift together the dry ingredients and add walnut kernels. Separate the eggs, and beat the egg yolks until light. Add with the milk and the melted shortening to the dry ingredients. Beat the egg whites stiff and fold them into the waffle batter. Bake on a waffle iron following manufacturer’s directions for operating the iron.
Makes 6 to 8 waffles.