Belgian waffle mix
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A big batch of waffle mix with flour, sugar and baking powder. Stir 1 1/2 cups with eggs, milk and oil for four Belgian waffles.
Ingredients
Dry mix
- 6 c. all-purpose flour
- 1 c. granulated sugar
- 4 Tbls. baking powder (1/4 c.)
- 2 tsp. salt
To make 4 waffles
- 1.5 c. dry mix
- 2 eggs
- 1/2 c. milk
- 1/4 c. oil or melted butter
Equipment
- mixing bowl
- airtight jar
Directions
- Put the flour, sugar, baking powder and salt in a large food storage container with a tight-fitting lid.
- Close it and keep at room temperature.
Notes
In a small bowl, stir the dry mix, eggs, milk and oil or melted butter with a fork (the batter will be thick). Heat the waffle iron, scoop about 1/2 c. batter onto it and cook (about 30 seconds per waffle, depending on the iron). Top with syrup, fruit or whipped cream. Make-ahead option: mix the batter the night before and divide it among 4 small containers, one per waffle. The dry mix keeps at room temperature in an airtight container many weeks, even months. The waffles can be frozen and reheated in a toaster. Safety: batter with raw egg should be kept refrigerated if made ahead, and waffles cooked through.
Nutrition
Serving: 122g | Calories: 338kcal | Carbohydrates: 42g | Protein: 8.2g | Fat: 15g | Saturated Fat: 8.7g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 683mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 539IU | Vitamin C: 0mg | Calcium: 224mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from about 21% of the mix with 2 eggs, 1/2 c. milk, 1/4 c. oil or melted butter; milk counted as whole milk, oil or melted butter (the first choice counted). Brands and portions vary, so use it only as an approximation.
