I received a waffle iron for Christmas. It is just a cheap 10 dollar one from Wal-Mart, but it does indeed make waffles.
It did take a bit of getting used to the iron, knowing what amount of batter to put in and whatnot, but I eventually figured it out. The iron did not cook completely evenly, the center getting hotter than the edges, so they were a bit dark in the middle, but they tasted great. This recipe made about eight waffles.
I got the recipe from Joelen, and the baking mix recipe (which she also used) came from this site. I really liked Joelen's idea of using the French Vanilla creamer...it made it a lot sweeter, and I think that other flavors of creamer would be great too (and the creamers are non-dairy. The baking mix has dry milk in it, but the less lactose, the better). They would also be great with other fruits added, but Walter wanted regular waffles.
-2 cups baking mix
-2 tablespoons canola oil
-1 1/2 cup liquid French vanilla creamer
1. Combine all ingredients and mix until smooth. Pour into waffle iron and cook according to your iron's instructions.
(Makes 12 cups)
-8 cups all-purpose flour
-2 Tablespoons baking powder
-1 Tablespoon salt
-2 teaspoons cream of tartar
-1 teaspoon baking soda
-2 cups dry nonfat milk
-2 cups shortening
1. Combine all ingredients except shortening and stir together. Combine shortening to the mixture half a cup at a time. The mixture should be mealy when completed.
2. Store in airtight containers either in the fridge or at room temperature for up to three months.