Ingredients
1 cup all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons vegetable oil
Method
Sources
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Precision cake baking — scientifically tested formulas
Rotating stand for smooth cake frosting and decorating
Transform cake mix into extraordinary — accessible baking hacks
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Precision cake baking — scientifically tested formulas
Rotating stand for smooth cake frosting and decorating
Transform cake mix into extraordinary — accessible baking hacks
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Mix dry ingredients well. Add wet ingredients one at a time, in order listed, stirring well after each addition. Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem. Cover batter and refrigerate overnight. Preheat ungreased electric skillet or griddle to 400 degrees. Spoon pancake batter into skillet. (We like them'silver dollar' size-- about 2 tablespoons of batter). Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes). Flip, and cook on other side until done. The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc. Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on).