The mixing takes about 5 minutes and then you just let the batter rest for 30 minutes. No separating eggs or whipping egg whites. The recipe will make 6 4" square belgian waffles. We like to double the recipe because we all love waffles.
- 3/4 cup flour (I mix half whole wheat flour, half unbleached white flour)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nonfat milk
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
- Butter and syrup, for serving
In a medium bowl, combine the flours, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
For more Fun Foods visit Randi's Recipe Swap Box.