*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.

Ingredients:

1 c all-purpose flour

1/4 c sugar

1 tsp baking powder

1/2 tsp vanilla

1/2 tsp cinnamon

1 egg

3 Tbsp canola, vegetable, or extra light olive oil

1/4 c milk

1/3 c rolled oats

1/3 c semi-sweet chocolate chips

Additional sugar for tops (preferably raw)

Directions:

Preheat the oven to 400 degrees. Lightly grease and flour (or paper line) 6 muffin cups in a tray. Mix flour, sugar, baking powder, cinnamon and salt in a bowl (Or standing mixer.) Add the egg,oil, milk and vanilla until smooth. Add the oats and chocolate chips. Divide the batter between the 6 cups and sprinkle the additional sugar on the tops. I like raw sugar the best for this because it gives the tops a nice texture. Bake for 15-20 minutes, and enjoy!

This recipe works great with blueberries, or pretty much anything you may have on hand. Fresh or frozen berries (or other fruit) can be used, but if you opt for frozen, thaw them out first. I have substituted the blueberries for raspberries, chocolate chips, peaches, pecans, and even dollops of jam. -So delicious, it’s hard to pick a favorite!

Here’s what you need for the batter:

1/4 c canola or vegetable oil

1 egg

1/2 c milk

1 1/2 c all-purpose flour

3/4 c sugar

2 tsp baking powder

1 tsp vanilla

1 tsp cinnamon

a pinch of salt

and a pinch of nutmeg (if you like nutmeg)

For the topping:

A couple handfuls of blueberries, chocolate chips, etc.

1/3 c brown sugar

1 Tbsp all-purpose flour

1 tsp cinnamon

1 Tbsp extra light olive oil (or regular, but not extra virgin, melted butter will work too, but, oil is easier.)

For the glaze: (make after the cake has cooled)

Powdered sugar

Milk or cold coffee

Here’s how you make it:

Preheat the oven to 375 degrees. I use my kitchen aid mixer, but you can do it by hand. Mix the flour, sugar, baking powder, cinnamon, salt and nutmeg. Add in the oil, eggs, vanilla, and milk. blend until smooth. (you can mix all of the wet ingredients together separately, but I get the same results when I just add them while the mixer is going. And one less dirty dish!

Pour the batter into a lightly greased ceramic pie plate, (preferably 8″ but 9″ will work too) or an 8″ x 8″ (or 9″x 9″) ceramic baking dish. Pretty much whatever you have will work fine, just keep en eye on the baking time, and bake it until a the center is done. You’ll know it it done if you pierce the center with a toothpick or butter knife and it comes out clean. Glass or metal dishes will work too, but I find the ceramic dishes work best for this recipe.

Sprinkle the berries (or chocolate chips, etc.) on to the top of the batter. Then in a separate bowl mix the remaining ingredients for the topping, and sprinkle that  over the top.

Bake for 25-30 minutes (give or take a few minutes depending on the dish/size of the dish you use.)

Once the cake has cooled, it’s time for the glaze.

Mix powdered sugar (1/2 c-ish with a tiny splash of milk (or cold coffee) add more of either until it reaches the consistency you like, and can be drizzled over the top of the cake with a spoon without being too liquid-y.

let the glaze set for a couple minutes, and enjoy!