Waffles
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
- Carbohydrate 40.0986008701214 g
- Cholesterol 10.8111111126102 mg
- Fat 17.1429116854937 g
- Fiber 1.12573613241279 g
- Protein 9.5290419479444 g
- Saturated Fat 2.89533236296979 g
- Serving Size 1 1 serving (222g)
- Sodium 657.241056137503 mg
- Sugar 38.9728647377086 g
- Trans Fat 0.606754472777367 g
- Calories 354 calories
Step-by-step
- Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Baking powder does the heaviest lifting in this batter, driving the chemical leavening that puffs the interior while the exterior bakes against the hot grids. Achieving that structural contrast relies entirely on thermal shock, meaning the waffle iron must reach a stable operating temperature before any batter touches the metal. When surplus waffles cool down, store them in a single layer inside an airtight container in the refrigerator for up to three days, or freeze them indefinitely for later use. Rather than reheating these leftovers in a microwave, which introduces steam and ruins the crust, place them directly into a toaster on a medium setting for two to three minutes to restore crispness. Dietary adaptations are straightforward when working from this standard formula. All-purpose flour can be swapped for a one-to-one gluten-free baking blend without altering the liquid ratios, though letting the batter rest for ten minutes helps the alternative starches hydrate fully before cooking. Vegetable oil handles high heat well, but substituting melted unsalted butter adds distinct dairy solids that brown faster, requiring closer observation during baking.
