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Waffles I
20 minutes
Breakfast & Brunch
0 of 1
4(1)
You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.
375 cal/serving
allrecipes.com
Ingredients
  1. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
  2. 2cups (≈250gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  3. 1 3/4cups (≈428.8gestimated from: Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) [cup]) Milk
  4. 1/2cups (≈109gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [cup]) Vegetable Oil
  5. 1tbsp (≈12.6gestimated from: Sugars, granulated [tsp]) Sugar
  6. 4tsp (≈20gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  7. 1/4tsp (≈1.5gestimated from: Salt, table [tsp]) Salt
  8. 1/2tsp (≈2.1gestimated from: Vanilla extract [tsp]) Vanilla Extract
Steps
  1. 1 Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. 2 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
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