2 eggs (or 1/2 cup egg substitute)
1 3/4 cups milk
1/2 cup vegetable oil
2 cups all-purpose flour
4 tsp. baking powder
1 tbsp. granulated sugar
1. Preheat waffle iron.
2. Place eggs in a large mixing bowl and beat with electric mixer for about 30 seconds until fluffy.
3. Beat in remaining ingredients just until smooth.
4. Spray both top and bottom plates of waffle iron with nonstick cooking spray before pouring in batter for first waffle (more may be needed for the rest of waffles). If using Egg Substitute then you will need to spray with nonstick cooking spray for each waffle.
5. Using a liquid measuring cup, pour 1/2 cup batter onto center of waffle iron. If needed spread batter out on waffle grid with a rubber spatula. Close waffle lid, and let waffle cook according to manufacturers instructions. This batter makes about 4 cups, enough for about 6-8 (7-inch) waffles.
6. Wait until waffle iron stops steaming. Most waffle irons should have a light that goes off once waffle is cooked. The first waffle is frequently not as brown and crisp as the rest.
7. This batter keeps, covered, in the refrigerator for about 4 days so you can make fresh waffles each day.
8. Serve waffles with butter, maple syrup, thawed frozen berries or fresh berries, whipped cream, or non-dairy whipped topping.
Tip: Keep waffles warm on a baking sheet in a 200 degree F/100 degree C oven until ready to serve.
Note: Egg substitute produces a lighter, crisper waffle but it is necessary to spray top and bottom surfaces of waffle iron before more batter is poured on for each waffle, otherwise waffles will stick. This is because of the absence of fat from the whole egg.
Makes 6-8 waffles.
Date: June 21, 2003