*Photo is of eggnog waffles with cranberry syrup. See modification after the full recipe.

Ingredients:

• 2 ¼ c all-purpose flour
• 4 tsp baking powder
• ¾ tsp salt
• 1 ½ Tbs sugar
• 2 eggs
• 2 ¼ c milk
• 1 tsp vanilla
• ¾ c oil

Directions:

In the bowl of an electric mixer, combine the flour, baking powder, salt, and sugar. Then add the milk, eggs, vanilla, and oil. Mix until batter is smooth.

Pour ¾-1 cup of batter onto pre-heated waffle iron and cook for about 4 minutes.

Variations:

Lemon Poppyseed Waffles:

For lemon poppyseed waffles, reduce the milk to 2 cups (use skim to avoid curdling). Add 2 tsp poppyseeds and 2 Tbs lemon juice as the very last batter ingredient.

Serving suggestion: Serve lemon poppyseed waffles with blueberry syrup (see syrups).

Eggnog Waffles:

Follow the primary recipe, but replace the milk with eggnog.

Serving suggestion: serve eggnog waffles with homemade cranberry syrup (see syrups) and dust with cinnamon powdered sugar.