Yield: 3 10inch
|2 cups||All-purpose flour**|
|½ cup||Margarine or butter, melted,|
|Or vegetable oil|
|4 teaspoons||Baking powder|
Heat waflfle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waflle iron. Bake until steaming stops, about 5 minutes. Remove waffle carefully. Three 10-inch waftles; 715 calories per waffle.
**If using self rising flour, omit baking powder and salt.
Blueberry Waffles: Sprinkle 2 to 4 tb fresh or frozen blueberries (thawed and well drained) over batter immediately after pouring it onto the iron.
Cheese and Bacon Waffles: Stir in 1 cup shredded sharp cheese (4 oz).
Arrange 4 short slices bacon, crisply cooked, on batter immediately after pouring it onto the iron. Whole Wheat Waffles: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. If desired, sprinkle 2 tb wheat germ or sesame seed over batter immediately after pouring it onto the iron.
Source: Betty Crocker's Cookbook, 6th Edition