| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast | 12 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 2 | c | Flour |
| 1/2 | c | Oil |
| 1 3/4 | c | Milk |
| 1 | tb | Sugar |
| 4 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. NOTES : Blueberry Waffles - add 1 cup blueberries to batter. Cheese and Bacon Waffles - omit salt. Stir 1 cup shredded sharp cheese = and 8 slices bacon, crisply cooked and crumbled, into batter. Corn Waffles - Omit salt. Substitute 1 cup cornmeal for 1 cup of the = flour and 1 can (8 oz.) cream-style corn for 3/4 cup of the milk. Stir = in few drops red pepper sauce. Nut Waffles - Pour batter onto center of hot waffle iron. Immediately = sprinkle about 2 T coarsely chopped or broken nuts, toasted, if desired, = over batter. Recipe by: Betty Crocker Posted to TNT Recipes Digest, Vol 01, Nr 907 by "Linda G." <lindag@brunnet.net> on Jan 2, 1998
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