- 1 & 3/4 cup AP Flour
- 2 TBSp Sugar
- 1 TBSp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 1 & 3/4 cup Milk (I use Skim)
- 1/2 cup Canola Oil
- 1 tsp Vanilla
- 1/4 cup fresh Blueberries
In a medium bowl stir together flour, sugar, baking powder, & salt. Make a well in center of flour mixture- in other words, push all of the flour mix to the sides of the bowl creating a “hole” in the middle. Set aside.
In another medium bowl beat eggs slightly; stir in milk, oil, & vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy) then fold in the blueberries.
Pour 1 to 2 ice cream scoops of batter onto of a preheated, lightly cooking aprayed waffle baker. Close lid quickly; do not open until done!!!
Follow your waffle maker instructions- mine beeps when the waffle is finished cooking. Carefully lift the waffle (from its edge) from the hot iron with a heat resistant, silicone spatula.
Serve with maple syrup or sprinkle some powdered sugar on top! YUM.
|It's been raining here in NJ for days so this morning's sun had to be photographed. Ah Heaven: NOT Rapture :)|