This is a scaled recipe, perfected for two to eight serious waffle eaters. At my grandmother's, we had them every Saturday morning, served on plates preheated in the oven with the bacon, with melted butter, maple syrup and honey. Crisp is so delectable, and a thin, watery batter will never give you a crisp waffle.

Ingredient, measure	Serves 2-3	Serves 4	Serves 5-6	Serves 6+
Flour, sifted, cup	1 1/4	1 7/8	2 1/2	3 3/4
Baking soda, teaspoon	1/2	3/4	1	1 1/2
Baking powder, teaspoon	1 1/4	2	2 1/2	3 3/4
Sugar, tablespoon	1	1 1/2	2	3
Salt, teaspoon	1/2	3/4	1	1
Eggs, beaten frothy	2	3	4	5
Buttermilk, cup	1	2	2	3
Liquid fat*, tablespoon	1	1 1/2	2	2

• Fats are optional, but be sure you spray the waffle iron with non-stick spray before each waffle if you omit the fat. It can be vegetable oil, melted butter, or bacon fat.
• PREPARATION: Sift together the dry ingredients and set aside. Beat the eggs madly. Beat the buttermilk and fat together. Add the milk and eggs to the flour, stir it busily until just mixed- lumpy is good- and let it stand a while, or overnight in the refrigerator to make even crisper waffles.
• BAKE: Spray with non-stick spray, and preheat iron to 375 degrees (medium). When the light goes off, open, put the batter on and spread it about toward the edges. Close at once, bake until the steam stops rising if you like crispy, just ignore the light. When you take it out, spray on the non-stick spray, close the iron and let it reheat before you add the next waffle.
• ADDING NUTS OR BERRIES: Sprinkle onto the iron and then pour the batter over- much tastier than trying to add them to the batter.
• STORING: Best to refrigerate the batter and cook fresh! But if no time, bake and refrigerate or freeze in single layers, reheat in a toaster set low to medium.