 | Last week my phone rang at 6 am on a Monday. Which is quite strange in itself, but even more so because it actually rang, I usually turn my ringer off at night. It was a message from Miss F's school cancelling classes, Houston was under water. C attempted to get to work, but didn't make it very far before having to turn around and head back home. I decided to treat everyone to fresh waffles since we were going to have a long day stuck indoors. This recipe is great because you don't have to separate the eggs, which makes it incredibly easy. It is adapted from All Recipes. |
2 eggs
2 cups flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
Preheat the Belgian waffle iron. Beat the eggs in the bowl of the stand mixer until light and fluffy. Stir in the flour, milk, oil, sugar, baking powder, salt and vanilla extract just until smooth. Spray the waffle iron with cooking spray and fill each well with two ice cream dishers (about a half cup) worth of batter. Close the waffle iron and let cook for 5 minutes. Check to see if the waffles are golden brown, if not, cook for 1 minute more. Serve with whipped cream and fresh strawberries.
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