Crispy Belgium waffles

Oh Boy! Waffles
2 1/4 c. sifted all-purpose flour
4 teaspoons baking powder
1 1/2 tablespoons sugar
3/4 teaspoon salt

2 beaten eggs
2 1/4 c. milk
3/4 c. salad oil (canola, vegetable oil)

Makes:  4 waffles


Preheat waffle iron.  Stir together dry ingredients. Combine remaining ingredients and add just before baking, stirring only until moistened and fully incorporated.  Batter will be thin. (Lumps are okay).  Spray waffle iron with cooking spray.  Bake in preheated waffle iron.  Do not overfill, it will rise.  

Makes 4-5 waffles

A couple of tips:
- Let batter rest 10 minutes and it thickens.   
12/27/2014
Increased batter by 50 percent to make more.  Filled 8 cup mixing bowl to the brim.  Made 6-7 waffles.  
+While you are making your waffles, have your oven preheated to 250 degrees with a cookie sheet on the rack.  As you remove the waffles from the waffle iron, transfer them to the cookie sheet to stay warm.  (It really does a good job of keeping them warm until your whole batch is ready to serve).

12/28/2015 - Monday 
Batter thickens over time making a fluffier waffle.  1st Belgium waffle is the thinnest.  Do not overfill.  It will spread out.

10/8/2016 -Saturday

Yummy with melted butter and maple syrup.  They freeze well too.

12/29/2017

Almond milk, and overripe banana used
Cooked in 4 minutes each batch.  30 sec more for crispy.




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