Pecan waffles with salted caramel bananas
Pecan waffles with salted caramel bananas

Simple Waffle Batter

From blog post: Gatherings: All Kinds of Pecan Waffles and Wine Smoothies

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March 27, 2013

adapted from How to Cook Everything, by Mark Bittman

  • Makes: Makes about 8 big waffles.


2 cups all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

1/4 tsp. salt

1 1/2 cup milk

2 large eggs

1/4 cup canola oil or melted butter

1 tsp. vanilla

1/2 cup chopped, toasted pecans (optional)


1In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the milk, eggs, oil or butter and vanilla. Add to the dry ingredients and whisk just until blended. Stir in the pecans, if you're using them.

2Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Ladle in some batter - about 1/2 cup, or however much you usually cook at a time, close the lid and cook according to the manufacturer's directions, or until golden and crisp. Serve immediately, or keep warm on a rack set on a baking sheet in a 250F oven while you cook the rest.

Makes: Makes about 8 big waffles.