Prep 10 mins
Cook 0 mins
This is the copycat version from TSR for KELLOGG'S EGGO WAFFLES.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1⁄8 teaspoons salt
- 4 eggs
- 2 1⁄2 tablespoons sugar
- 1 cup whole milk
- 1⁄2 cup water
- 1⁄4 cup buttermilk
- 1⁄4 cup vegetable oil
- 10 drops yellow food coloring
- 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.
Far too fluffy! It was ok tasting, but I think there was far too much egg in this recipe. I might try this again, but with only two or three eggs, instead of four.