Homemade Waffles

I have to admit that my waffle routine normally consists of opening up my box of Hungry Jack and mixing with milk and eggs! I am not much of a morning person and this makes for a tasty, quick breakfast for my family. The other day, however, I found that my box had maybe a tablespoon of mix left in it. We're not huge eaters in the morning, but this obviously wasn't going to do anything for me. I quickly pulled up Allrecipes.com and found this recipe with 569 positive reviews on it. Good enough for me! A definite plus is that you probably have all of the required ingredients on hand, so this doesn't require much planning ahead. I also liked that it says you can keep this batter in the fridge, covered, for up to a week. This will definitely make a good option for fresh breakfast during the week as well, without requiring a whole lot of time. I did note that on one review, the person said that they would recommend whipping the egg whites before adding them to the batter. I have found, in the past, that this does make for a lighter, fluffier waffle. I would highly recommend taking the time to do so when you make these, and I have noted the change in my directions.

Homemade Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract


Preheat waffle iron. Beat egg whites in large bowl with beater until fluffy. Set aside. In another bowl, beat flour, milk, vegetable oil, egg yolks, sugar, baking powder, salt and vanilla, just until smooth. Fold in the whipped egg whites.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Source: AllRecipes.com