Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Bisquick original baking mix |
| 1⅓ cup | Milk |
| 2 tablespoons | Vegetable oil |
| 1 \N | Egg |
HEAT Belgian waffle iron; grease if necessary.
BEAT all ingredients with wire whisk or hand beater until smooth. Pour batter by scant 1 cupfuls onto center of hot waffle iron.
BAKE 3 to 5 minutes or until steaming stops and waffle is golden brown.
Carefully remove waffle. 6 servings.
For Regular Waffle Iron: Heat regular waffle iron; grease if necessary.
Pour batter onto center of hot waffle iron. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. Twelve 4-inch squares (three 9-inch waffles).
Freezing and Reheating Directions: Stack cooled waffles between waxed paper. Wrap in aluminum foil and freeze. To reheat in oven, unwrap waffles; remove waxed paper. Heat on ungreased cookie sheet in 400 degree oven 8 to 10 minutes or until hot. To reheat in microwave, unwrap frozen waffles; remove waxed paper. Place on microwavable plate. Microwave uncovered on high: 1 section 35 to 45 seconds, 2 sections 1 to 1-½ minutes, 4 sections 1-½ to 2 minutes.
No-Cholesterol Belgian Waffles: Substitute 1-¼ cups skim milk for the 1-⅓ cups milk and 2 egg whites or ¼ cup cholesterol-free egg product for the egg.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .