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Back east with the ex I had my mother's 1930s vintage waffle iron which worked just fine. I tripped over the Craig Claiborne waffle recipe in the New York Times Cookbook, and the big difference was to separate the eggwhites, whip them up separetely, and then fold them gently into the batter. What a difference! The waffles were noticeably lighter, and every bit as good with my 21st-century Williams-Sonoma waffle iron!
 

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Waffles, meh. Pancakes!
 
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