This recipe is from the pink Better Homes & Gardens Cookbook.
1 3/4 C. all-purpose flour
2 TBS sugar
1 TBS baking powder
1 3/4 C. milk (note: same amount of milk as flour – it will be watery!)
1/2 C. cooking oil or melted butter (butter gives a richer flavor)
1 tsp vanilla
1/4 tsp salt
Preheat your waffle iron. Get two medium to large bowls ready, plus a measuring scoop or ladel for pouring the batter, and a fork or toothpicks for removing the finished waffles.
In Bowl A: Stir flour, sugar, baking powder, and salt. Make a well in the middle.
In Bowl B: Beat the eggs slightly. Stir in milk, oil, and vanilla.
Add Bowl B to Bowl A just until moistened. The batter should be lumpy and runny.
Give the waffle iron a good spray with PAM to grease it up. Pour about 1 C-full of batter onto the hot iron and close the lid SLOWLY.
When the waffles are done (usually indicated by a light on the outside of the waffle iron), use the fork or toothpicks to remove the waffles to a plate.
Cover them with a cloth to keep them warm and try to resist picking pieces off of them while you wait. If you keep “evening off” what you’ve picked, they’ll all disappear. They are GOOD.
You may need to spray the waffle iron with PAM in between batches if your waffles are starting to stick.
Top with fresh fruit, maple syrup, whipped cream, chocolate chips… your choice! Enjoy!!!