These waffles are slightly sweet with a pleasant vanilla flavor, and they bake up nice and light and fluffy and crispy. Top these waffles with some fresh strawberries and a little whipped cream and you have the perfect Sunday morning breakfast. Yum!
This recipe is adapted from the waffle recipe found in the Better Homes and Gardens New Cook Book, 14th Edition:
1 3/4 c (245 g) all-purpose flour
1 tbsp baking powder
1/4 tsp salt
2 tbsp sugar
1 3/4 c milk
1/2 c canola oil
1 tsp vanilla extract
1. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a medium bowl, whisk together the eggs and sugar until they are well combined. Add the milk, canola oil, and vanilla extract and whisk until everything is smooth.
3. Pour the egg mixture into the flour mixture and gently stir until the flour is just barely moistened. Be careful not to over-stir. The batter is going to be lumpy and that's okay!
4. Preheat your waffle maker according to the manufacturer's instructions. Depending on the size of your waffle maker, you will need somewhere between 3/4 cup and 1 1/2 cups of batter per waffle. Pour the batter into the waffle maker, close the lid, and bake for 2 minutes or until the steam coming out of the waffle maker decreases significantly. Serve the waffles while they are still warm.
- These waffles freeze very nicely. To reheat them, just pop them in the toaster like you would and Eggo.