Here you are desperado1, the following recipe is from my 1976 Edmond's Cookery Book.
WAFFLES 225g (8oz) flour ⅛ tsp salt 2 eggs approximately 300ml (½ pint) milk 75g (3oz) butter, melted
Sift the flour and salt into a basin.Make a well in the centre; drop in the eggs, add the milk gradually to make a smooth batter.Lastly add the melted butter.Leave to stand for 1 hour or longer.Bake in hot waffle irons.:-))
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