Perfection Waffles

This is another experiment from Mary at the Farm (see Monday).  Seriously, it's a public domain book, and free for the Kindle, so why not try some of the recipes?  While everyone loves fancy food, sometimes it's the down home comfort food that speaks most directly to us.

PERFECTION WAFFLES
(Taken exactly from the book, and not altered at all)

3-1/2 cups sour milk (1/4 cup sour cream and 3-1/4 cups milk stirred together and let to sit for 5 minutes
1/2 cup sour cream
4 cups flour
1 tsp baking soda
1 tsp salt
3 eggs
1 tbsp melted butter

OK, so the original recipe calls for beating the egg whites, combining all of the other ingredients together, stirring in the egg whites, and then cooking.  But I'm a rebel.  I just beat everything together, and it works fine.  I promise.

I made this batter a couple of days ago, and didn't tell anyone that their waffles were not the usual ones.  Only Ryan commented on the change, and he did not like these as well.  He opined that maybe they had less eggs (right on, chief; you're a real connoiseur, my boy).  I did notice that the batter didn't sell quite as quickly as my normal waffle batter.  I also noticed that it was quite thin, as you can see from the picture above, and so made a thinner waffle, even in the big Belgian Waffle Maker I use.

So, this one's not a keeper recipe.  But at least I tried, right?

Happy Weekending, everyone!