"Modern waffle irons are a breeze to use with their nonstick coatings and reliable thermostats. This is one time I'm delighted to have the guesswork removed-the old kinds offered quite a challenge unless well seasoned. Most pancake batters work for waffles, though you may want to thin the batter with extra milk and add an extra 2 tablespoons oil or melted butter. The extra butter helps give waffles their crisp exterior. For very light waffles, separate the whites, beat them until they hold soft peaks, and fold them into the batter. Waffles needn't be just for breakfast-they can include corn or grated cheese, or they can be served alongside a vegetable ragout or bean stew. They can make a dessert, too, embellished with fresh or poached dried fruits, dessert sauces, and yogurt or whippet cream."
3 eggs, beaten
1 ½ cups milk or buttermilk
¼ cup canola oil or butter, melted
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
In a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingre¬dients. Pour the wet ingredients into the dry and combine them with a fork. The batter should on the thin side or your waffles will be too cakey. Test a spoonful to be sure and add more milk if it's too thick. Cook according to your waffle iron's instructions.
Multigrain Waffles
For the flour, use 1 cup all-purpose or whole-wheat pastry flour and ¼ cup each wheat or oat bran, cornmeal, rye, and soy or quinoa flour. Sometimes I add just a tablespoon or two of odds and ends, including cereal mixes, such as seven-grain, in place of one of the other flours.
MAKES 8 WAFFLES