J. Arthur Gordon, proprietor of Raleigh’s Irregardless Café, recommends that cooks at home use his recipes only as a guide. “Do not hesitate to alter or add anything which, in your own judgment, might make yours a truly unique meal.”
1/2 cup white flour
1-1/2 cups whole wheat flour
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon molasses
2 egg yolks, beaten
2 egg whites, stiffly beaten
1-1/2 cups milk
2 tablespoons vinegar
3 tablespoons melted butter
3 tablespoons oil
Combine dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine and stir swiftly just until moistened. Don’t worry about the lumps. Fold in the beaten egg whites. Cook in a hot waffle iron. If the iron is properly seasoned, very little or no oil is needed.
Reprinted from The Irregardless Cooks, by Arthur Gordon, with permission from the author.
