Waffles

By melanieroe

Prep: 10 minutes
Bake: per waffle baker directions

Nutrition Facts
Calories 180, Total Fat (g) 11, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 4, Cholesterol (mg) 38, Sodium (mg) 177, Carbohydrate (g) 17, Total Sugar (g) 4, Fiber (g) 0, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 11, Iron (DV%) 5, Starch (d.e.) 1, Fat (d.e.) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1-3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1-3/4 cups milk
• 1/2 cup cooking oil or butter, melted
• 1 teaspoon vanilla

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

4. Makes 12 to 16 (4-inch) waffles

5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.