Inspired by the book "the Fun of Cooking which is a great children's cook book
1. Sift in a big mixing bowl i will call the big bowl...if you have a stand mixer, think that size....
2 cups flour
1 cup sugar
1.5 tsp baking powder
4.5 TBSP unsweetened cocoa powder
1 tsp salt
1.5 put 2 sticks of butter out on the counter or in a mixing bowl to soften (this is for the honey butter)
melt an additional 9 TBSP (one stick + 1 TBSP) butter and cool to room temp. (this is to be mixed in but not while it is hot
2. Separate whites from yolks from 6 eggs. It is VITAL that NO yolk be in with the egg white. No shell either. I take the precaution of separating over a small bowl or cup and IF the egg white comes out clean i put it in the bowl with the mixing bowl with egg whites---otherwise, I put it in with the yolks. refrigerate the mixing bowl with the egg whites but add a healthy pinch of cream of tartar or arrowroot
3. combine the cooled butter (9 TBSP from above) with the egg yolks and 3/4 cup sour cream (do not use low fat!) and mix with dry ingredients in the big bowl.
THIS WILL BE VERY THICK
4. using a hand mixer or similar, beat egg whites until stiff peaks form. add about 1/2 in the big bowl and mix in.
5. Now switch to "hand mode" and carefully fold in the remaining egg whites. Should now be waffle consistency on the somewhat thick side.
6. Start cooking waffles!
Mix the softened butter with about 3-5+ TBSP honey and 1-2 tsp cinnamon.... mix well and apply to waffles just as they come out
I use two plates to xfer to the table....take some waffles out, spray the waffle maker, and add more batter... then smear on the honey butter take one plate to the table, and bring back the empty plate. this is actually the original recipe tripled but I have NEVER made less than this and often made more, occassionally much more. They freeze well.
You are welcome
STEbbq
1. Sift in a big mixing bowl i will call the big bowl...if you have a stand mixer, think that size....
2 cups flour
1 cup sugar
1.5 tsp baking powder
4.5 TBSP unsweetened cocoa powder
1 tsp salt
1.5 put 2 sticks of butter out on the counter or in a mixing bowl to soften (this is for the honey butter)
melt an additional 9 TBSP (one stick + 1 TBSP) butter and cool to room temp. (this is to be mixed in but not while it is hot
2. Separate whites from yolks from 6 eggs. It is VITAL that NO yolk be in with the egg white. No shell either. I take the precaution of separating over a small bowl or cup and IF the egg white comes out clean i put it in the bowl with the mixing bowl with egg whites---otherwise, I put it in with the yolks. refrigerate the mixing bowl with the egg whites but add a healthy pinch of cream of tartar or arrowroot
3. combine the cooled butter (9 TBSP from above) with the egg yolks and 3/4 cup sour cream (do not use low fat!) and mix with dry ingredients in the big bowl.
THIS WILL BE VERY THICK
4. using a hand mixer or similar, beat egg whites until stiff peaks form. add about 1/2 in the big bowl and mix in.
5. Now switch to "hand mode" and carefully fold in the remaining egg whites. Should now be waffle consistency on the somewhat thick side.
6. Start cooking waffles!
Mix the softened butter with about 3-5+ TBSP honey and 1-2 tsp cinnamon.... mix well and apply to waffles just as they come out
I use two plates to xfer to the table....take some waffles out, spray the waffle maker, and add more batter... then smear on the honey butter take one plate to the table, and bring back the empty plate. this is actually the original recipe tripled but I have NEVER made less than this and often made more, occassionally much more. They freeze well.
You are welcome
STEbbq
I Need to go searching now 
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