A few of my children really like waffles. This morning, after a special request was made yesterday from one of the boys, I got up early to make waffles. I doubled this recipe, letting the boys eat their breakfast, but then froze the rest to be quick breakfast meals for the next month or two. I freeze them in the "Lock 'n Lock" storage containers, which are great. (If you haven't seen them, they are worth getting. Food lasts so much longer in these containers!)
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar (I used 2)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
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. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
To reheat frozen waffles, heat oven to 250 degrees and bake for 5-8 minutes, then turn over and heat for another 5 minutes or until hot and crisp on top.
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