Basic Waffles

Basic Waffles

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups milk
  • 1/3 cup vegetable oil
  • 2 eggs

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt; set aside.
  2. In a small bowl, whisk together milk, oil and eggs.
  3. Gradually add milk mixture to flour mixture. Stir until just blended.
  4. Pour batter into waffle baker.

Serves:  8

Basic Blueberry Waffles: After pouring batter onto waffle plates, sprinkle fresh blueberries over batter then close cover. Do not stir berries into batter or you will have blue-gray waffles.

Test Kitchen Tips:  Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.

The Belgian waffle plates holds more batter than the traditional waffle baker plates. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle.

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.

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