I love waffles. Especially pecan waffles piled with fresh blueberries, as you can see here. Saturday morning just isn’t the same with out ’em. Mmmm…
2 large eggs
2 cups all-purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 Tbsp brown or white sugar
4 tsp baking powder
1/4 tsp salt
chopped pecans *optional
Heat waffle iron. Beat eggs in a large bowl with hand beater or wire whisk until fluffy. Beat in remaining ingredients just until smooth.
Pour a scant 2/3 cup batter onto center of hot waffle iron (your waffle iron might take more or less batter, I suggest you check the manufacturer’s directions for your iron). Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately with syrup and fresh berries if desired.
**I dropped in some chopped pecans over the batter before closing the lid for my pecan waffle.
Makes 6 7-inch round waffles
Recipe from 2000 Betty Crocker Cookbook