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Friday, January 22 2016

2 1/4   cups   all-purpose flour
2    tablespoons   sugar
1    package  active dry yeast
1    teaspoon   vanilla (optional)
1/2   teaspoon   salt
1 3/4   cups   milk
2      eggs
1/3   cup   cooking oil or butter, melted
In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
Overnight Cornmeal Waffles:
Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.


Per Serving: cal. (kcal) 133, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 94, Potassium (mg) 76, calcium (mg) 40, iron (mg) 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email

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