BASIC WAFFLES

MAKES ABOUT EIGHT 7-INCH ROUND WAFFLES

Like many of you, I grew up with waffles made from a packaged baking mix. They really are very good. Occasionally, I experimented with making my own from scratch, but always went back to the other. However, it has become increasingly important for me to control all of the ingredients that I use in our food, so I decided to find a waffle recipe that is quick, delicious, and every bit as easy as using the mix. This is it. If you are looking for a healthier version, try my Whole Wheat Waffles. They are equally good, and what I make most often.

INGREDIENTS

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs

4 tablespoons butter, melted

1-1/2 to 2 cups milk (whole or reduced fat)

Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter and 1-1/2 cups of the milk; beat with the whisk until smooth. Add more milk as needed to thin the batter just to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer’s directions. Serve immediately.

Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become too thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper, and place in a freezer bag. To heat, just toast the frozen waffle in the toaster oven until lightly browned.

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