Belgian Waffles

By Ginny's Recipe Collection. Adapted from Better Homes & Gardens Cookbook.

You will want to add this basic recipe to your repertoire!

Servings:

Prep Time: 5

Cook Time: 15

Ingredients

Cup Measures Metric

2 eggs
1/2 cup vegetable oil
1 3/4 cups milk whole or 2%
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt

Instructions

Preheat the waffle maker.
Brush the surface lightly with oil, when the surface is hot
In a small bowl, place the flour, baking powder and salt.
In a large bowl, beat the eggs well. Then add the oil and beat until emulsified. Add the milk and blend well.
Add the dry ingredients and mix well.
Pour about one cup of the batter onto the center of the iron. Avoid pouring too much batter because this can create spills. So, when the batter is about 1 inch within the edge, stop pouring. It will continue to move slowly towards the edge.
Close the cover of the waffle iron and let the waffle cook. On my iron this takes about 4 minutes.
Remove to a plate and serve with syrup.

Notes

I use a Belgian waffle iron but feel free to use this whatever waffle iron you have on hand. Just be sure to the directions and cook times of your waffle maker. The yield and times may vary.

Nutrition Facts

Belgian Waffles

Amount Per Serving

Calories 533 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 25g156%

Cholesterol 93mg31%

Sodium 226mg10%

Potassium 533mg15%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 6g7%

Protein 12g24%

Vitamin A 292IU6%

Calcium 271mg27%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.