Serve with fresh fruit for breakfast in bed
Original recipe yields
14–18 waffles (approximately 5 inches square)
Cooking day instructions
Measure flour, baking powder, salt, and sugar into large mixing bowl. In separate bowl, beat eggs on high speed for 1 minute. Add milk and vanilla to eggs. Add this mixture to dry ingredients. Beat on medium speed about 1½ minutes until well blended. Slowly add oil or butter and beat on low speed until blended.
Heat waffle iron and brush lightly with cooking oil or spray. Pour about ½–¾ cup waffle mixture in middle of each waffle grid (depending on size of your waffle iron). Gently spread mixture evenly over grid. Bake according to your waffle iron instructions. Consider slightly underbaking waffles, so that they are done but not completely browned. This will keep waffles moist when reheated in toaster or microwave. Freeze breakfast-size portions, using instructions for baked goods.
Serving day instructions
Thaw completely. For a crispy texture, pop waffles in toaster or toaster oven. The oven can also be used to heat several at one time. Place on cookie sheet in a preheated 375–400-degree oven for 10–15 minutes or until heated through. Serve with butter, warm syrup, powdered sugar, or fresh or frozen fruit on top.
Hint
Toasted pecans or almonds make a nice addition to this batter. Sprinkle them on top of waffle batter just before cooking waffles.
Substitution
This batter can be used for pancakes as well. Adjust the milk ratio, depending on the type of pancakes you like—thick (use less milk) or thin (use more milk).