2 cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1 3/4 cups milk
1/2 cup melted butter
1. Brush non-stick surface of waffle iron with a layer of vegetable oil. Heat waffle iron according to model instructions. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
2. In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
3. Pour 1/2 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter, as this will vary from model to model.) Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops -- or as directed by the manual of your specific waffle iron. Carefully remove waffle with a heat resistant spatula. Serve immediately, topped with butter and syrup, or fresh berries. Repeat with remaining batter.
Servings: varies by waffle iron -- mine yields 8 with this recipe.
To freeze waffles:
Allow waffles to cool completely. Line a baking sheet with a sheet of parchment paper. Place the cooled waffles on the baking sheet making sure that they do not touch each other. If you are freezing more that one layer of waffles, you can simply use another sheet of parchment to separate the layers. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours. Once the pancakes or waffles are completely frozen, stack them in a zip top freezer bag or freezer-safe container.
To reheat frozen waffles:
Preheat oven or toaster oven to 350. Line a baking sheet with parchment paper. Line the desired number of waffles on the baking sheet. Bake for 10-15 minutes or until they are heated through.
Sunday, July 26, 2015