This is an easy recipe that tastes great and makes 6 waffles.
If the waffles are not crisp, put them in a convection oven at 250 degrees for a few minutes to remove the steam from the outside.
- 2 cups flour
- 1.5 teaspoons baking powder.
- 4 Tablespoons sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cup milk (plus more to thin batter)
- 1/2 cup oil (1.2Tbsp per waffle = 8.4 Tbsp = 4.2 oz)
- Use Vegetable Oil, not Butter for better browning.
- 1 teaspoon vanilla extract
- Mix Dry Ingredients in a Bowl
- Mix Liquid Ingredients in a 4-cup Measuring Cup
- Whisk the Liquid Ingredients into the Dry Ingredients
- Pour the Mixture into the Measuring Cup
- Waffle batter should be thinner than pancake batter. It should run easily when poured into the waffle maker.
- Fill then entire bottom of the waffle maker with thin batter or you will end up with hollow centers in the waffles.
- If you are out of eggs, whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg.
- Live and learn. More is not necessarily better. I somehow doubled the baking powder which made the waffles hollow because the batter rose too fast. This has been fixed. Bisquick is basically 1 cup flour to 1.5 tsp baking powder so you might be able to use 3 tsp max.
Recipe yields 5-6 full sized waffles. Adding 1/4-1/2 teaspoon of Vanilla enhances overall flavor of the waffles. 10/10 will cook again.