Waffles
Category:
Dairy and Breakfast Foods |
Equipment:
Bowl, spoon, electric mixer, waffle iron, ladle |
No. Servings:
16 |
Serving Size:
1 [6 in. (15 cm)] waffle |
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Yield:
46 fl. oz. (1.4 L) |
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| 1 lb. | all-purpose flour |
| 1 tsp. | salt |
| 1 Tbsp. | baking powder |
| 1 ea. | * eggs |
| 6 oz. | sugar |
| 2 oz. | butter or shortening, soft |
| 20 fl. oz. | * milk |
| 1/4 tsp. | vanilla extract |
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1 | Combine dry ingredients except sugar. | 2 | In a separate bowl, beat the egg. Add the sugar, butter or shortening, and mix with an electric mixer until smooth. Mix in milk and vanilla. | 3 | Add the dry mixture to the wet mixture while beating. Mix until smooth. | 4 | **Cover and refrigerate at or below 41°F (5°C). Allow the batter to rest at least one hour before using. | 5 | Rub a light coating of vegetable oil on a waffle iron and preheat. | 6 | Ladle a scant 3 fl. oz. (90 mL) of batter into a waffle iron and cook according to manufacturer’s directions. Serve. |
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| Nutrition Information | | Calories | 248 | | Fat (g) | 5 | | Protein (g) | 5 | | Carbohydrate (g) | 44 | | Cholesterol (mg) | 30 | | Sodium (mg) | 244 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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