18 ounces All-purpose flour
2 teaspoons Salt
3 tablespoons Baking powder
2 ounces Granulated sugar
4 Eggs
24 fluid ounces Milk, warm
5 ounces Unsalted butter, melted
2 teaspoons Vanilla extract
Yield: 20 Waffles
1. Mix the dry ingredients together in a large bowl.
2. Whisk the eggs together in a separate bowl; add the milk, butter and vanilla extract.
3. Pour the liquid mixture into the dry ingredients, stirring to blend. Keep refrigerated until ready to use. Batter may be made up to one day in advance.
4. Cook in a preheated waffle iron according to the manufacturer's directions. Serve waffles immediately with your choice of toppings.
Notes: Variation:
Pecan Waffles -- Sprinkle Tbsp (15 ml) of chopped pecans over the batter as soon as it is poured onto the waffle iron. Substitute 1 tsp. (5 ml) of pecan flavoring for the vanilla extract if desired.
2 teaspoons Salt
3 tablespoons Baking powder
2 ounces Granulated sugar
4 Eggs
24 fluid ounces Milk, warm
5 ounces Unsalted butter, melted
2 teaspoons Vanilla extract
Yield: 20 Waffles
1. Mix the dry ingredients together in a large bowl.
2. Whisk the eggs together in a separate bowl; add the milk, butter and vanilla extract.
3. Pour the liquid mixture into the dry ingredients, stirring to blend. Keep refrigerated until ready to use. Batter may be made up to one day in advance.
4. Cook in a preheated waffle iron according to the manufacturer's directions. Serve waffles immediately with your choice of toppings.
Notes: Variation:
Pecan Waffles -- Sprinkle Tbsp (15 ml) of chopped pecans over the batter as soon as it is poured onto the waffle iron. Substitute 1 tsp. (5 ml) of pecan flavoring for the vanilla extract if desired.
