2 eggs (3 small)
1 1/4 c. milk
1/2 tsp. salt
1 c. flour (approximately)
1/2 tsp. baking powder
Stewing chicken (cut into pieces)

Cook chicken and brown in oven. Prepare gravy.

Waffles: Beat the eggs and add to 1 1/4 cup milk. Add the salt and flour. Mix with an electric mixer. The batter must be very thin. If it is not the right texture, add more milk or flour.

Heat an iron skillet or griddle on medium high heat with a little oil. Make sure the entire pan is hot and not just the center. Add about 1/4 cup of the waffle mixture.

Cook in the pan- edges should be uneven. Brown on both sides. Stack waffles and keep warm on a separate plate until all the batter is used up.

Cut waffles into bite sized pieces, place in a serving dish and cover with gravy.