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.
Ingredients
-2 cups baking mix
-1 egg
-2 tablespoons canola oil
-1 1/2 cup liquid French vanilla creamer
Directions
1. Combine all ingredients and mix until smooth. Pour into waffle iron and cook according to your iron's instructions.
Baking Mix
(Makes 12 cups)
Ingredients
-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
Directions
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.
