Saturday, May 7, 2011

Waffles sans poulet

I have long suspected that I've been getting ripped off when I buy the box of pancake mix, so I decided to try my hand at making waffles from scratch.


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 whole wheat flour for this recipe.


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


  1. Preheat waffle iron. 
  2. Separate egg yolks from whites, Beat egg whites in large bowl with whisk until fluffy then add in the yolks.
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla, just until smooth.
  4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. 
  5. Cook until golden brown. 
  6. Serve hot. Devour.


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