Ingredients:

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

3 cups buttermilk or soured milk

3 eggs

1/2 cup cooking oil

Directions:

If substituting soured milk for the buttermilk, begin by combining 3 T. vinegar with enough milk to make 3 cups.  Let sit at least 5 minutes.

Meanwhile, in large bowl (preferably one with a pour spout), mix the flour, baking powder, baking soda, salt and cinnamon with a wire whisk.  Add the buttermilk or soured milk, eggs, and cooking oil.  Whisk together until smooth.

Grease and heat waffle iron.  Pour batter into heated waffle iron and cook until done.

I use 2 round waffle irons when we are going to be eating the waffles right away.  I use this one when I am planning to freeze the waffles for later.

Note that this does take some trial and error in figuring out exactly how much batter to pour into the waffle iron.  Too little and the waffle isn't completely square (or round, depending on your waffle iron.  Too much, and batter leaks out the sides.

Cool the waffles or eat warm with butter, syrup, and your choice of fruit toppings.

Once cool, place waffles in freezer bags and place in freezer.  The kids love these for breakfast in the mornings.  Simply toast and enjoy!