Though the weather isn’t exactly cooperating, Monday is the first official days of Spring Break for us. Aside from trying to squeeze in a few extra visits with family, we don’t usually travel much for Spring Break, but we do manage to get in some special foods! School breaks are a time that I can spend a little extra time planning and making those things that school mornings don’t allow for. I readily admit, that one more press of the snooze button is usually more important than cooking something.
These Classic Waffles are one of my favorite things to indulge in for a late breakfast or brunch. They are super easy to make and can be frozen to pop in your toaster or air fryer when you’re back to your normal work day rush. ~Tracy
2 large eggs
2 cups all purpose flour (you can also use all or part wheat flour)
1 3/4 cups milk
1/2 c. vegetable oil
1 T. sugar
4 tsp. baking powder
1/8 tsp. cream of tartar
1/4 tsp. salt
In a bowl or measuring cup, combine flour, sugar, baking powder, cream of tartar, and salt. Set aside.
In a large mixing bowl, beat the eggs just until fluffy. Add milk and vegetable oil and stir to combine.
Slowly pour the dry ingredients into the egg mixture, and beat until smooth.
Generously spray your waffle iron with nonstick cooking spray and heat to manufacturers instructions.
Pay attention to your waffle iron’s instructions about the amount of batter to cook at one time. My waffle maker makes fairly large waffles and can hold about 3/4 c. of batter per waffle.
Cook waffles in iron until golden brown or until steaming stops. Many irons also have a ‘done’ feature light. The number of waffles made will depend on the size of your iron, but my waffle iron can make 5 or 6 waffles with this recipe.
Serve immediately. I love these the classic way, with butter and syrup, but they’re also great with fresh fruit and whipped cream.