Just like the recent recipe posted by Merrill for Cream Biscuits, this one originates with the incomparable Marion Cunningham, who edited The Fanny Farmer Cookbook and wrote The Breakfast Book. It's the breakfast I always make on Christmas morning because most of the work is done the night before, and all ages love it. These waffles are delicious served with bacon, but I accompany them with small links of savory breakfast sausage. Real maple syrup is a must. I prefer these waffles made in a Belgian waffler, but they can be made in a conventional waffle iron.

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