Yield: 4 Servings
|1⅓ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Salt (optional) < I don't use salt myself.|
From: Jeff Marsh <jmm@...>
Date: Sat, 23 Jul 1994 05:18:04 -0400 (EDT) Whip the eggs until at least somewhat frothy, then add all remaining ingredients and mix until almost smooth. It should be slightly lumpy. Add enough batter to cover about 80% of a very HOT waffle iron and cook until it stops steaming (~4 minutes). You can vary the thickness of the batter by adjusting the amount of milk. I usually use more than the 1 cup stated above. Also, the more whipped the eggs, the lighter the waffle. Makes about You may need to season your waffle maker the first time with a little spray on "oil" like Pam, but after a couple of times, there should be no sticking.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .