Advice on two things
On May 27, 12:31*pm, "Dimitri" > wrote:
> "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.
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