Lately I have gotten into the habit of using my bisques mix when whipping up a batch of waffles, usually to save on time, either because have slept waaaaay and I have to hurry and get breakfast on the table before it's lunchtime, or we are about to be late to church. Last Sat. morning convinced me that the extra 5 minutes it takes to make waffles from scratch is more than worth it. Instead of the usual gulping down of the dry/ bland bisquickies with a glass of milk and half a bottle of syrup...the waffles were moist and tasted good even without butter and syrup. Fresh strawberries and whip cream didn't seem to hurth though. David and I just couldn't stop " mmmm-ing " over them. . In fact I was impressed enough that I haven't forgotten (and it's Thursday) how much I want share this recipe with you:

Waffles From Scratch-
(from The Taste of Home Cookbook)                 

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted

1) In a small bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until moistened.

2) In a small mixing bowl, beat egg whites on medium speed until soft peaks form; gently fold into batter

3) Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup.

Yield: 4 waffles(about 6 inches)

Happy May Day!