I have found that most waffle and pancake recipes call for some sort of dairy product- buttermilk, cream, sour cream, etc. But, contrary to popular belief you do not need dairy to make a delicious, light waffle. These are crispy on the outside, fluffy on the inside.
1 and 3/4 cups all purpose flour
2 tablespoons sugar ( raw cane sugar)
1 Tablespoon baking powder
1/4 teaspoon salt
1 and 3/4 cup vanilla soy milk
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon ground cinnamon
Preheat your waffle maker while you are preparing the batter.
1.In a medium bowl mix together your dry ingredients: flour, sugar, baking powder, salt, and cinnamon. Make a well in the center.
2.In another bowl add the eggs, milk, oil, and vanilla. Mix well. Add the wet mixture to the dry mixture and stir until moistened.
|My helper for the morning, in her brand new feetsie pajamas that she had to have.|
3. Pour 1 to 1 and 1/4 cups batter on the grids. Follow your waffle makers directions for use.
We turn these into "dippers" for the two littlest ones.
If I have time I will usually make a double batch so I have plenty to get through the week. They reheat wonderfully in a toaster. They also freeze well.
And I just had to add this picture of my other little "Helper". Bruin was so hopeful he would get a waffle too. And of course he did.
|Recipe adapted from the Better Homes and Gardens New Cook Book|