1 ¾ cup all purpose flour
1 Tablespoon baking powder
¼ teaspoon salt
2 eggs, well beaten
1 ¾ cups milk
½ cup cooking oil
In a mixing bowl combine flour, baking powder, and salt. In another bowl beat the
eggs. Beat in the milk and oil. Add liquid mixture to the flour mixture all at once.
Stir just till combined but still slightly lumpy. ( At this point the batter can be stored,
covered in the refridgerator overnight or for 1 to 2 days.) Pour 1 cups batter
onto grids of a preheated, lightly greased waffle baker.
Bake till done. Use a fork to lift waffle off grid. Repeat with remaining batter.
Makes 3 to 4 waffles
