You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.
Original recipe yields 6 servings
- 2 eggs
- 2 cups all-purpose flour
- 1 ¾ cups milk
- ½ cup vegetable oil
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
382 calories; protein 8.7g 18% DV; carbohydrates 38g 12% DV; fat 21.6g 33% DV; cholesterol 67.7mg 23% DV; sodium 390mg 16% DV.