Once I made these light and tasty waffles for my family, they never let me use a prepackaged mix again! For that reason, I usually bake a double batch and freeze the leftovers. Then, on hurried mornings, I just pop them in the toaster for a quick meal.
- 2-1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 eggs, lightly beaten
- 2-1/2 cups milk
- 1/4 cup vegetable oil
- In a bowl, combine flour and baking powder. Mix eggs, milk and oil; stir into dry ingredients just until combined. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 8-10 waffles (about 6-1/2 inches).
Originally published as Traditional Waffles in Cookin' Up Country Breakfasts Cookbook 1994, p46
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