Classic WafflesIt took me a while to find a waffle recipe that I liked. It had to meet several criteria. One: it had to taste good to me. That includes a little bit of sweetness, but not too much. Two: It has to bake up nice a crispy in my waffle iron. Three: it has to have ingredients that I really keep around the house. Sometimes this is a challenge with recipes, since in this particular household we use margarine (tastes like butter spread stuff), skim milk, and egg substitute (the store brand of Egg Beaters).
In the following recipe, I've made these substitutions and had terrific luck: - For the 2 eggs, I use 1/2 cup egg substitute. - The milk is skim. Microwave for about 1 minute to get the chill out. - I have used 1/3 cup of vegetable oil with no ill effects. - I tried using that baking liquid that real bakers use in breads instead of vanilla... never again! Ingredients: 2 cups all purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons sugar 2 eggs 1 1/2 cups warm milk 1/3 cup butter, melted 1 teaspoon vanilla extract Oil or spray to coat the waffle iron Directions: 1. Preheat and pre-oil the waffle iron. I use medium high. 2. Mix the dry ingredients together in a bowl. 3. Mix the wet ingredients separately and add them all at once to the dry. 4. Add the wet ingredients into the dry and mix pretty well. It doesn't have to be completely smooth. 5. Let the batter sit for a couple minutes so the dry ingredients soak up the wet. The batter will thicken. 6. Place batter on heated waffle iron. Don't fill it to the edges... it will spread. 7. Close the cover and let the waffle cook until almost no steam is coming from the iron. It takes a few minutes. 8. Lift the waffle off the iron with a fork that won't scratch the iron. (Plastic can work) 9. Spray or re-oil the iron between waffles if you find the waffles stick. |