I need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?

Here you go. Enjoy!





Waffles





Ingredients


路1-3/4 cups all-purpose flour


路2 tablespoons sugar


路1 tablespoon baking powder


路1/4 teaspoon salt


路2 eggs


路1-3/4 cups milk


路1/2 cup cooking oil or butter, melted


路1 teaspoon vanilla





Directions


1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.


2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).


3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer?s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.


4. Makes 12 to 16 (4-inch) wafflesI need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
I just made my 2 wks batch of belgian waffle this morning. My recipe will yield 16 belgian waffles. Usually I eat one and freeze the other 15. Here it is:





4 cups plain flour


2 tsp. baking soda


2 tsp. baking power


1 table spoon corn starch (just to help make the outside crispier)


1 tsp. salt


4 table spoons extra-fine sugar (optional)


1 table spoon vanilla extract


2 eggs, separated


2 1/2 cups milk


1/2 stick unsalted butter, melted





Prepare and preheat the waffle irons/machine as directed. Combine the flour with the baking soda, baking power, salt, sugar and corn starch. (If you like your waffles light and airy then sift the combined ingredients.) Make a well in the center of the dry ingredients and add the egg yolks, milk, melted butter and vanilla extract. Gradually work into the flour using whisk or wooden spoon. In a grease-free bowl, whisk the egg white until stiff (I usually use the electric mixer to do this job). Carefully fold it into the batter using the wooden spoon. Now you're ready to make your waffles!I need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
here is the waffle recipe that i use..its great...enjoy


2 cups all-purpose flour


2 tablespoons sugar


1 tablespoon baking powder


1/2 teaspoon salt


1 3/4 cups low-fat milk


6 tablespoons vegetable oil


2 large eggs


Add dry ingredients to mixing bowl and stir to mix well.


Add remaining ingredients and blend until smooth.


Let batter sit for 5 minutes before using.


Use less than you think on your 1st waffle, spreading batter with a non-stick spatula. Batter spreads and rises, so you don't want to overfill your waffle iron.


Cook until done--varies depending on temperature of your waffle iron.





and if you like bananas...you must try these!


1 1/2 cups flour


1/2 cup yellow cornmeal


1 tablespoon baking powder


1/4 teaspoon salt


1 1/4 cups milk


3/4 cup unsalted butter, melted


3 large eggs, separated


2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces


3 tablespoons sugar


1 tablespoon light brown sugar


1 small banana, sliced into discs for topping


Preheat oven to 350掳 and preheat waffle iron.


Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225掳.


In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2'; banana pieces into the batter.


In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.


Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
Great-Grandmother's Pancake/Waffle Batter





Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc.


by highcotton





3-4 servings 10 min 5 min prep





1 cup all-purpose flour


1 teaspoon salt


3 teaspoons baking powder


1 cup milk


1 egg


2 tablespoons vegetable oil





High Calcium Pancakes %26amp; Waffles





Mix dry ingredients well.


Add wet ingredients one at a time, in order listed, stirring well after each addition.


Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.


Cover batter and refrigerate overnight.


Preheat ungreased electric skillet or griddle to 400 degrees.


Spoon pancake batter into skillet.


(We like them'silver dollar' size-- about 2 tablespoons of batter).


Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).


Flip, and cook on other side until done.


The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.


Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on
No offense, but enter waffles in your search engine. This will bring you many recipes. I think you have a computer?
I have a great one that uses yeast.





200-220 grams of flour (one cup is 120 grams)


7 grams of dry yeas (one packet)


280 ml of milk (a little over a cup), warm


1 egg


2 tsp vanilla sugar (can use 1-2 tsp of vanilla extract)


2-3 tablespoons of butter





Place flour in a bowl, make a well inside it. Place yeast and a little milk into the well. Leave until yeast activates (5-10 minutes). Add rest of milk and sugar. Mix well and leave to rise for ten minutes. Take the egg yolk and mix with cooled butter. Add to the rest of dough and mix. Leave for twenty minutes to rise. Beat egg white and fold in. Bake waffles in a preheated waffle iron.








These are from France (Namur). The picture is on the source website provided =) Those are really the best waffles I have had.