Waffles

    Waffles

    (3427)
    11saves
    20min


    65 people made this

    About this recipe: An easy waffle recipe with no buttermilk or yeast in sight! You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use wholemeal flour in this recipe.

    Ingredients
    Serves: 6 

    • 2 eggs
    • 250g plain flour
    • 415ml milk
    • 120ml vegetable oil
    • 1 tablespoon sugar
    • 4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat waffle maker.
    2. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
    3. Spray preheated waffle iron with cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
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    Reviews & ratings
    Average global rating:
    (3427)

    Reviews in English (3421)

    by
    2076

    5+++++ I love this recipe. I made some healthy substitutions and it turned out yummy for me. I used whole wheat flour, splenda, and apple sauce in lieu of the oil. I also added about 1 tsp of brown sugar and 1/2 tsp of cinnamon as others have recommended. I followed another users recommendation to seperate the whites from the eggs (beated until fluffy) and folded them into the batter as the final step--turned out nice and fluffy. I served these plain with the cinnamon butter recipe. Also, you can freeze left-overs (if any) in plastic baggies to be taken out at a later time to be quickly reheated in the toaster. 5-star plus--thanks for the wonderful recipe!  -  18 Sep 2005  (Review from Allrecipes US | Canada)

    by
    1487

    A well above par recipie, crispy and light. If you have a spare minute beat the egg whites separate, then fold them in at the last, not vital but you will not regret it. I also doubled the vanilla and sugar, but the waffles seemed a bit bland still, relying on butter/syrup to bring most of the flavor. A good active-yeast recipe will taste better, but are generally more dense. Also be sure to USE BAKING POWDER, NOT SODA, then the 4 teaspoons called for is perfect, if you put in 4 tsp of soda you'll never have heartburn again... Bottom line, these waffles are well worth making. Simple, light and almost 5 star good.  -  03 Mar 2003  (Review from Allrecipes US | Canada)

    by
    1052

    This is a great, basic, easy waffle. My waffle iron sat unused for--literally--10 years. Wanted to try something new this morning with basic ingredients that I knew I had in the kitchen. The first waffle didn't turn out because I didn't use enough batter--my waffle iron needed about 2/3 cup each--but after that they were perfect. For those new to waffle-making, here is a good tip I have used to know when they are done without having to open the iron constantly to look (which can ruin the waffle if it is still soft)... It's done when the waffle quits ejecting plumes of steam around the edges of the iron. (It's also usually done when it quits sticking to the iron.) Will definitely make these again -- probably tomorrow!  -  17 Sep 2005  (Review from Allrecipes US | Canada)

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