"Nancy Young" > wrote in message
...
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> On Sat 18 Feb 2006 08:21:48a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>
>>> Am making sour cream waffles (new recipe) the dry and wet ingredients
>>> are waiting to be blended - waiting for DH to pull himself together for
>>> breakfast.
>>
>> Ummm... Waffles! I love waffles!
>
> Me Too! Loves them waffles. Had them twice this week, normally
> maybe I get a waffle every few years. I drowned them in butter and
> syrup, it's really sick, but I do. Swimming.
>
> First waffle was at an IHOP. It was okay, rather an odd color but
> tasty enough. They had 4 syrups, original flavored pancake syrup
> (something along those lines), pecan maple flavor, strawberry and
> blueberry.
>
> The second was at Perkin's, I like that place better all around. Waffle
> was good and real maple syrup, or so they said. Plenty of butter.
>
> Filled my waffle quota for a while, can't eat like you're on vacation
> all the time.
>
> nancy
We laughed about what our waffles would cost if we ate them out - with very
good ingredients, plus a recommended (on rfc) $15 for a regular-sized
bottle of organic syrup - with the below ingredients. Heres for 4
waffles -- I ate 1, DH ate 3.

2 eggs
1 cup sour cream
1/4 cup butter
1 cup buttermilk

1-1/2 cups ap flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda

The usual instructions. We baked at 5 on our Waffle Iron (Belgian).
Just curious, what do IMOP waffles cost per waffle now-a-days?
Dee Dee