Pour a little of the liquid mixture into the well in the dry ingredients. In a separate bowl or jug, whisk together the egg, milk (or plant-based alternative), oil or melted butter, and vanilla extract. (Scooping directly from the bag compacts the flour, resulting in dry baked goods. Put the flour, sugar, baking powder and salt into a large bowl and mix well. When measuring flour, we spoon it into a dry measuring cup and level off excess. Serve the waffles immediately with butter, syrup, jam, berries or yogurt. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.) (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. 2 large eggs 2 cups all-purpose flour, 1 cups milk, cup vegetable oil 2 tablespoon sugar, 4 teaspoon baking powder, teaspoon salt, 1 teaspoon vanilla. In a separate bowl, combine the dry ingredients and then sift these into the egg mixture. In a large mixing bowl, beat together the eggs, then add the buttermilk, butter and vanilla and mix well. Add the wet ingredients to the dry ingredients and gently whisk to combine. Grease the waffle iron (if required), before preheating. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt set aside. Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended. Whisk the two eggs into the milk until well combined. Use the back of a spoon to create a well in the center. Bake in a preheated waffle maker according to manufacturer's directions. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, beat egg whites until stiff peaks form fold into batter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. Combine the egg yolks, milk and oil stir into dry ingredients just until moistened. Spray both sides of the preheated waffle iron with nonstick cooking spray. Whisk in the butter until incorporated, being careful not to overmix the batter. Whisk the buttermilk mixture into the flour mixture until a batter is formed.
In a medium bowl, whisk together the buttermilk, eggs and vanilla. Ingredients 2 large eggs 2 Tbsp granulated sugar 1/2 cup light olive oil, canola or vegetable oil 1 3/4 cups milk, any kind 2 tsp vanilla. Let the waffle cook until the steaming stops. Pour the batter onto your waffle iron and close the lid. Let the batter rest for 4-5 minutes before you bake. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir together Aunt Jemima mix, milk, egg, and oil until you get a smooth and lump-free mixture.
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