Pound Cake Waffles

My Mom always called the first waffle out of the iron: "The Dog's Waffle", even though we didn't have a dog...

What's the difference between pancake and waffle batter? Depends whom you ask, but most agree that waffles have more eggs and more oil or butter.

This recipe, reprinted from a charming old Ceresota Flour cookbooklet, uses more eggs and butter than I want to think about, which is probably what inspired the recipe name "Pound Cake Waffles". But, hey, if you are going to the trouble of making waffles, they should be a rich treat!

POUND CAKE WAFFLES
1 1/4 cups Ceresota flour
1 teaspoon lemon or vanilla extract
1 teaspoon baking powder
4 eggs
1/3 cup butter
2/3 cup granulated sugar
1/3 teaspoon salt
Beat the butter and sugar till light and creamy; add the well-beaten yolks of eggs, then the flour, salt and baking powder sifted together; add the flavoring and beat till smooth and light. Last of all fold in the whites of eggs, stiffly beaten. Bake the same as ordinary waffles. -- see the 1910 Ceresota Flour Recipe Booklet