Thursday, October 1, 2009


Forget Eggos in the morning. . .make these instead! They're really easy, and if you double the recipe, it will be enough for you to make and freeze. You can just pop the frozen ones in the toaster and enjoy waffles that aren't full of transfats! We have these at least once a week at our house. One batch is enough to make six large waffles on my waffle maker, but all waffle makers are different sizes, so you might experiment.

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1.75 cups milk
6 tablespoons oil
2 eggs

In a medium-sized bowl, combine all of your dry ingredients. In a small bowl, add your wet ingredients and mix well. Add the wet to the dry and mix well. The batter will be slightly lumpy. Let the batter rest for about five minutes. Cook on your waffle maker.

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