The beauty of these waffles is not having to whip up the egg whites. In the morning, the thought of the howling mixer is just not what I want. These waffles are crisp and golden….and go together in a flash.
Pre-heat waffle iron….only oil the FIRST time you use a NEW waffle iron. After that when you want waffles, turn on the iron and don’t oil. Don’t wash it either when you’re done…let it cool down then wipe the outside.
1 & 3/4 c. flour
1 T. baking powder
1/2 t. salt
1 & 3/4 c. milk
1/2 c. oil
Dump all in bowl, stir til almost mixed (smallish lumps are okay).
If you get heavy handed…..you’ll get tough waffles.
This is enough for my family of three (1 woman and 2 men). The batter will keep in the frig for another day….just stir in the fluid that floats to the top.
If you are trying to get them done so you can all eat together…pre-heat your oven to 250º and lay them on the rack (not a plate) til it’s time. This will keep them crisp.
Often on my recipe card I will double and triple the amounts and write it down…..just in case I’m very sleepy when building the batter…..just pick the column that fits the size of the mob you’re feeding. Also helps to write down how many you get from each size.
It looks like this
1 & 3/4 c. flour 3c. 3 & 1/2 c.
1 T. baking powder 4 & 1/2 t. 2 T.
1/2 t. salt 3/4 t. 1 t.
2 eggs 3 4
1 & 3/4 c. milk 3 c. 3 & 1/2 c.
1/2 c. oil 3/4 c. 1 c.