What’s nice about this recipe is that if you make more than what you need, you can keep the batter in the fridge for about a week. I usually make a single batch for just me and my husband and we can eat waffles at least twice that week without having to pull all the ingredients back out. Works out perfectly! Check out what they are saying about this recipe over at All Recipes:
“A well above par recipe, crispy and light.”
Dust off your waffle iron and make these for breakfast this week!
Ingredients
2 eggs
2 cups Gold Medal all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon Domino white sugar
4 teaspoons baking powder
1/4 teaspoon Morton salt
1/2 teaspoon vanilla extract
Instructions
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.
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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Quick Tip: You can also use whole wheat flour.
Thanks again to All Recipes for this simple and delicious recipe.