Total Time
10mins
Prep 10 mins
Cook 0 mins

This is the copycat version from TSR for KELLOGG'S EGGO WAFFLES.

Ingredients Nutrition

Directions

  1. 1. Heat up a waffle iron.
  2. 2. Combine flour with baking powder and salt in a large bowl.
  3. 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. 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
  5. 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. 6. When waffles are cool, seal them up in freezer bag and freeze.
  7. 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
  8. half so that they fit all the way into your toaster.
  9. Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities.
  10. BUTTERMILK WAFFLES:
  11. Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water.
  12. BLUEBERRY WAFFLES:.
  13. Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
  14. WHOLE WHEAT WAFFLES:.
  15. 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.
Most Helpful

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.

mommylady August 22, 2010