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