2 cups flour see * Note
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
2 eggs room temperature
cup milk warmed slightly
cup shortening melted
Nonstick cooking spray or oil
* Note: To vary these waffles, use 1/2 cup cornmeal, buckwheat flour or rye flour in place of the all-purpose flour.
Place flour, salt, baking powder and sugar in large mixing bowl and stir with a fork until well mixed.
Note: Waffle batter can be made quickly and prepared ahead, if need be.
In another bowl, beat eggs with a fork until they are all the same color and well blended. Add milk and stir to blend with eggs. Pour egg mixture into dry ingredients. Using a large spoon, stir briskly until mixture is well blended. Add shortening and butter and beat until all ingredients are very well blended. (If you are making this 1 to 2 hours before making waffles, cover with foil or plastic wrap and let sit at room temperature. Otherwise, cover and refrigerate unti
Spray cool waffle iron with nonstick cooking spray or turn on iron and, when warm, grease both sides with oil (newer waffle irons have nonstick coatings and don't require greasing). Close lid and, when waffle iron is very hot, open lid and pour about 1/2 to 3/4 cup batter into it. Don't cover whole surface of waffle iron, as batter will spread during cooking. You will learn how much batter to use by doing first waffle.
When first waffle is done, lift lid of waffle iron and gently pry out waffle with fork. Continue with remaining batter. Offer toppings of your choice, such as fresh fruit. If you have leftover waffles, reheat them in your toaster.
This recipe yields 10 (4-inch-square) waffles.
Thursday, February 11, 2010 - 7:09pm