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Cook'n with Betty Crocker 
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Waffles |
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Serves: 6 Print this RecipeFast Prep: 5 min; Bake: 5 min per waffle; Six 7-inch round waffles Waffle irons, also called waffle bakers or waffle makers, are available in a variety of shapes and sizes. Each waffle iron uses a different amount of batter, so you may end up with more or fewer waffles. 2 large eggs 2 cups all-purpose or whole wheat flour 1 3/4 cups milk 1/2 cup vegetable oil 1 tablespoon granulated or packed brown sugar 4 teaspoons baking powder 1/4 teaspoon salt Fresh berries if desired 1. Heat waffle iron. 2. Beat eggs in large bowl with hand beater or wire whisk until fluffy. Beat in remaining ingredients just until smooth. 3. Pour a scant 2/3 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron. 4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Top with fresh berries. Repeat with remaining batter. *If using self-rising flour, omit baking powder and salt. **1/2 cup butter or stick margarine, melted, can be substituted for the oil. NUTRITION FACTS: 1 Waffle:; Calories 380 (Calories from Fat 200); Fat 22g (Saturated 4g); Cholesterol 75mg; Sodium 480mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 9g % DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 28%; Iron 14% DIET EXCHANGES:; 2 1/2 Starch; 4 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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