Ready in 45 minutes
Searched all over for a great recipe and came up with this one! Great vanilla taste.
"Excellent waffles. Do not change one thing about this recipe. They were a hit at our Ash Wednesday Supper, and not one single waffle left over."
*I usually use self rising flour on this recipe and it makes it perfect every single time. So I usually don't have to include the baking powder and salt, but I know everyone has their preferences.
Add together flour, oil, eggs, vanilla, baking powder and salt. Stir until all liquid ingredients have been absorbed. Make sure it you only have a slight amount of flour left in the bottom of the bowl. It should have all/most of it been absorbed with the liquid ingredients.
Gradually add in milk. I've found it makes the batter a lot smoother and less lumpy this way. I usually add about a 3/4 to a whole cup at a time.
Cook until a beautiful golden brown.
I use a Cuisinart Belgian Waffle Maker set on the third setting and the timer cooks it perfectly. If you have one of those, that is the setting I suggest.
They freeze really well and still melt in your mouth when they are heated up.
Moosical 2y agoI loved the texture of the waffles but they had zero flavor. I even added some extra vanilla hoping it would help...
timgraham1 2y agoExcellent waffles. Do not change one thing about this recipe. They were a hit at our Ash Wednesday Supper, and not one single waffle left over.
Shajorowe 3y agoSo light!!! Love!