Copycat KelloggS Eggo Waffles - all-purpose

Method

• 1. Heat up a waffle iron.
• 2. Combine flour with baking powder and salt in a large bowl.
• 3. In a separate medium bowl, combine eggs and sugar with electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.
• 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
• 5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned, repeat with remaining waffle batter.
• 6. When waffles are cool, seal them up in freezer bag and freeze.
• 7. When preparing waffles to eat, cook as with originals: In a toaster on the lowest setting until browned. You may have to break or cut waffles in
• half so that they fit all the way into your toaster.
• Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities.
• BUTTERMILK WAFFLES:
• Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water.
• BLUEBERRY WAFFLES:.
• Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
• WHOLE WHEAT WAFFLES:.
• Use 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. Also, increase water to 3/4 cup.