THAT GIRL'S WAFFLES
Crispy and light come to mind with this recipe and you can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. I usually cook all the batter and keep waffles in a Ziplock© bag for an easy snack - they are great toasted with some peanut butter! Of course, you may also use whole wheat flour for this recipe, in fact our favorite version is using Whole Wheat pastry flour.
2 eggs, room temperature
2 cups flour (all-purpose; whole wheat; whole wheat pastry)
1 3/4 cups nonfat milk
1/2 cup extra virgin Olive Oil
1 tablespoon sugar (white, organic or Splenda)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with Pam© non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown (when steam stops emitting from waffle iron). Serve hot with your favorite topping.