Yield: 2 servings (2 waffles per serving)
(As required) Spray oil for waffle iron
3/4 (180 ml) Valley Kitchen Multi-Purpose Flour Blend
1 1/2 tsp (7.5 ml) Baking Powder
2 Tbsp (30 ml) Sugar (Optional)
1 Large Egg
1/2 Cup (125 ml) Milk, 1%
2 Tbsp (30 ml) Milk, 1%
1) Spray the waffle iron with oil and heat.
2) Measure the Valley Kitchen Multi-purpose flour blend, baking powder, egg, sugar (optional) and 1/2 cup of the milk into a bowl. Mix to blend.
3) Scoop half of the batter, 2/3 cup, onto the waffle iron. Cook until done.
4) Stir the 2 Tbsp of milk into the remaining batter and cook.
The batter should spread slowly and evenly over the waffle iron.
If you like a really crispy waffle, leave it on the waffle iron a couple extra minutes.
These are great to make ahead and reheat in a toaster.
BONUS: for BACON WAFFLES add 1/4 cup of cooked, chopped bacon to the batter!