Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup canola oil or melted butter
- 1 3/4 cups milk
- 1 tbsp sugar
Directions
- Heat waffle iron
- Place flour, baking powder, and salt in 4-cup measuring/mixing bowl, stir with fork to combine well
- Beat eggs in 8-cup measuring/mixing bowl – BEAT THEM WELL
- Add oil, milk, and sugar to beaten eggs, stir to mix well
- Add dry ingredients to egg mixture and mix well, until smooth
- Pour 1/3-1/2 cup* of batter into center of each well of the waffle iron, close lid
- Cook until waffles start to lose steam and are browned nicely
Notes
*RYAN: I looked it up, your waffle iron calls for 1/3 cup per waffle. Mine is 1/2 cup. You may need to experiment to find the perfect fill.
Leftover Waffles: Leftover waffles can be frozen for later use. Place 2 waffles in a 1 quart freezer back, remove as much air as possible, freeze. To reheat, place in toaster (preferably on frozen setting, if your has that) and toast. You will need to experiment for the perfect toasting time on your toaster.