Queen Bee Waffle Recipe
These waffles are lighter and crispier WITHOUT whole milk. I prefer a non-dairy milk that does not contain carrageenan which makes the batter blobby and difficult to work with.
Waffles freeze well. Thaw, then reheat in 350° oven on foil for 5 minutes flipping halfway.
Do not reheat in toaster as these burn very easily!!
Makes about eight 4 x 4 waffles
2 eggs, beaten
¾ to 1 cup milk alternative
¼ cup oil, margarine or butter melted
1 cup Queen Bee Cakes, Cookies, Muffins Flour
2 tsp baking powder
1 ½ tsp sugar
Heat waffle iron. Mix dry ingredients. Add eggs, oil and non-dairy milk & beat just until smooth.
Batter is a little thick. For two 4x4” waffles, pour about ½ cup batter onto hot waffle iron & quickly spread with a spatula. Bake about 11 minutes.