"meatnub" > wrote in message
...



> Last night as I prepared the waffle mix, the BHG recipe said to first
> stir together the sugar, flour, salt, yeast mix and vanilla. Well,
> once I add the vanilla, it clumps with whatever dry ingredients it
> touches. And so I'm mixing the sugar, flour, etc and clumps of vanilla
> around.
>
> So I'm thinking - shouldn't I add the vanilla after I add the eggs,
> milk and oil when the batter becomes more liquidy and the vanilla
> won't be able to bind to anything dry and can get mixed better? If so,
> I am surprised the recipe didn't state this.

Read again.

see # 2.

Dimitri

Waffles


12 to 16 (4-inch) waffles or 6 (7-inch) waffles
Prep: 15 minutes
Bake: Per waffle baker directions


Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt.
Make a well in the center of the flour mixture; set aside.
2. In another medium bowl beat eggs lightly; stir in milk, oil, and vanilla.
Add egg mixture all at once to the flour mixture. Stir just until moistened
(batter should be slightly lumpy).
3. Add batter to a preheated, lightly greased waffle baker according to
manufacturer's directions. Close lid quickly; do not open until done. Bake
according to manufacturer's directions. When done, remove waffle from baker.
Repeat with remaining batter. Serve warm. Makes twelve to sixteen 4-inch
waffles or six 7-inch waffles.
4. Variations: Next time try folding one of the following into the batter:
1/2 cup raisins or finely snipped dried fruit; 1/2 cup fresh or frozen
blueberries, raspberries, or blackberries; 1/2 cup finely chopped nuts
(toasted, if desired); 1/2 cup chopped banana; 1/2 cup crumbled cooked
bacon; 1/2 cup shredded cheddar cheese; 1/4 cup shredded coconut; 1/4 cup
miniature semisweet baking pieces.
5. Buttermilk Waffles: Prepare as above, except reduce baking powder to 1
teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or
sour milk for the milk.

6. Cornmeal Waffles: Prepare as above, except decrease flour to 1 cup and
add 1 cup cornmeal to the flour mixture.
7. Chocolate Waffles: Prepare as above, except decrease flour to 1-1/2 cups,
increase sugar to 1/4 cup, and add 1/3 cup unsweetened cocoa powder to the
flour mixture. Fold 1/4 cup miniature semisweet chocolate pieces into the
batter. (You may need to lightly coat waffle baker with nonstick cooking
spray between each waffle to prevent sticking.)
8. Gingerbread Waffles: Prepare as above, except increase flour to 2 cups;
omit the sugar; and add 1/2 teaspoon ground ginger, 1/2 teaspoon ground
cinnamon, and 1/4 teaspoon ground cloves to the flour. Add 2 tablespoons
molasses to the egg mixture.