We decided to have waffles for breakfast but we were out of Bisquick (gasp!). Honestly, I only use Bisquick for waffles, baking powder biscuits and short cakes. That might change soon though! I knew that my Better Homes and Garden cookbook had a recipe for Waffles in it so I had to consult it! I seemed to have forgotten that the recipe yields nearly a dozen waffles! Eek! There’s only two of us in this apartment!! We tried our best to eat as many waffles as we could, but we still ended up freezing a good amount of waffles!
source: Better Homes and Garden Cookbook
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.