I used to make Sour Cream waffles from Joy of Cooking, however new edition doesn't have recipe. So I tried a recipe from Bittman's "How to Cook Everything".
It says to add melted butter to dry ingredients, mix, then add eggs/sour cream mixture. Well, this seemed odd, and the results were worse. By only adding the butter, I got lots of little clumps of flour/butter which remained after adding remainder of wet ingredients. The result was a very lumpy, stiff batter which tasted awful.
Any suggestions on how to make better waffles?