|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||2 Large, lightly beaten|
|Softened butter/Margarine and maple syrup||2 Tablespoon|
1. Preheat waffle baker as manufacturer directs. In large bowl, combine flour, baking powder, and salt. Add light cream, melted butter, and eggs; whisk until smooth.
2. When waffle baker is ready, pour in batter until it spreads to within 1 inch of edges. Cover and bake as manufacturer directs (do not lift cover during baking).
3. When waffle is done, lift cover and loosen waffle with fork. Serve immediately with butter and maple syrup, or keep warm in oven (place waffles directly on oven rack in 250°F oven to keep crisp). Reheat waffle baker before pouring in more batter. If batter becomes too thick upon standing, thin with a little milk.