Waffles are a big part of our life. We have had waffles for breakfast on every major holiday for as long as we can remember. Serve them with real maple syrup. But sometimes to change things up, we cover them with mini chocolate chips, berries and whipped cream. And double or even triple the batch so you can toast them in the toaster for days on end! We perfected this recipe over many years. We have found it does not work well in a Belgian waffle iron, the batter is a thin batter that lends itself best to a traditional waffle iron. We like this one from Cuisinart. With many of us planning to be hunkered down at home during this holiday season, you might want to consider investing in a waffle iron! These waffles go a long way toward making spirits bright!
Printhomemade waffles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 large waffles
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 ½ cups flour
- 4 teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ tablespoons sugar
- 2 eggs
- 2 ¼ cups milk
- ¾ cup canola oil
Instructions
- Preheat waffle iron. Mix dry ingredients. Combine eggs, milk and oil in separate bowl. Combine liquid and dry ingredients just before baking. Beat with wire whisk until almost. Batter may have a few lumps. Brush waffle iron with canola oil. Ladle batter into waffle iron.
- Follow manufacturer’s instructions for cooking time on waffle iron. I suggest brushing iron with oil in between making each waffle.
- Leftover waffles layered between wax paper can be stored in refrigerator for several days.