Ingredients
2 eggs, beaten
1 1/4 cups milk
1/4 cup plus 2 tablespoons vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
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Combine eggs, milk, and oil in a medium bowl; mix well. Sift together flour, baking powder, and salt; add to egg mixture, stirring well. Spoon batter into a preheated, lightly oiled waffle iron, following manufacturer's directions. Cook 5 minutes or until brown and crisp. Remove waffle; keep warm. Repeat procedure with remaining batter. Serve hot with butter and syrup. For cheese waffles, add 1/2 cup (2 ounces) shredded Cheddar cheese to batter before baking. For ham waffles, sprinkle 1 tablespoon finely chopped cooked ham over batter of each waffle before closing waffle iron.