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Basic Waffles

Basic Waffles

From The Proctor Silex Test Kitchen

Added by Pat


  • 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


  1. Combine flour, sugar, baking powder, and salt.
  2. Stir together milk, oil, and eggs.
  3. Gradually add milk mixture to the dry ingredients. Stir until just blended. Pour batter onto waffle baker.

Yield: 4 1/2 cups batter

Basic Blueberry Waffles: After pouring batter onto waffle grids, sprinkle fresh blueberries over batter then close lid. Do not stir berries into batter unless you want blue-gray waffles.

Success 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 grid holds more batter than a traditional grid. 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 grid.

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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