Quick Waffles Recipes

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

Steps:

• Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm

Steps:

• Heat waffle iron; grease with vegetable oil or shortening.
• Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle.

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

Steps:

• In a bowl, combine the baking mix, eggs and oil. Add soda and mix well. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Steps:

• Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
• Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

Steps:

• Beat the egg whites until they are stiff.
• Melt the butter; stir in the sugar and egg yolks. Beat well. Beat in milk and flour; fold in egg whites and baking powder.
• Bake in a greased waffle iron. Store leftover waffles, wrapped in plastic wrap or foil, in refrigerator. Reheat in toaster or in frying pan.