1 3/4 c all-purpose flour
2 T sugar
1 T baking powder
1/4 t salt
1 3/4 c milk
1/2 c cooking oil or butter, melted
1 t vanilla
In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In another medium bowl beat eggs lightly; stir in milk, oil, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
Add batter to a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake until steam no longer escapes. Makes 12-16 4-inch waffles or six 7-inch waffles.
Variations: Next time try folding one of the following into the batter: 1/2 c raisins or finely snipped dried fruit; 1/2 c fresh or frozen blueberries, raspberries, or blackberries; 1/2 c finely chopped nuts (toasted); 1/2 chopped banana; 1/2 c crumbled cooked bacon; 1/2 c shredded cheddar cheese; 1/4 c shredded coconut; 1/2 c miniature semisweet baking pieces.
Buttermilk Waffles: Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 t baking soda. Substitute 2 c buttermilk or sour milk for the milk.
Cornmeal Waffles: Prepare as above, except decrease flour to 1 cup and add 1 cup cornmeal to the flour mixture. Serve with scrambled eggs, salsa, & shredded cheese on top.
Chocolate Waffles: Prepare as above, except decrease flour to 1 1/2 cups, increase sugar to 1/4 cup, and add 1/3 cup unsweetened cocoa powder to the flour mixture. Fold 1/4 c miniature semisweet chocolate pieces into batter. Serve with yogurt or whipped cream and berries on top.
Gingerbread Waffles: Prepare as above, except increase flour to 2 cups, omit the sugar, and add 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves to the flour mixture. Add 2 Tablespoons molasses to the egg mixture.