Waffles Home Style - eggless, easy and quick to make
Prep Time8 minutesmins
Cook Time22 minutesmins
Total Time30 minutesmins
Course: Breakfast &, Brunch
Cuisine: American
Servings: 10-12 waffles
Author: Sonal Gupta @ simplyvegetarian777
Ingredients
All Purpose Flour - 2 cups
Baking Powder - 2 tsp
Sugar - 1/4 cup
Salt - 1/4 tsp
Milk - 1 & 3/4 cupspreferably at room temperature or lightly warm in microwave for about 30 seconds.
Butter - 6 tbspmelted and cooled at room temperature
Flax Seed Meal - 2 tbsp dissolved in 6 tbsp of warm water
Instructions
Take a bowl and add flour, baking powder, salt, sugar to it. Mix well with a fork and set aside.
Take another bowl and add milk and flax meal to it. Stir together till nicely mixed. Add butter and stir vigorously with a whisk to mix.
Add the liquid part to the flour mix. Mix well with a whisk or fork or mixing spoon.
Heat the Waffle Iron or Waffle Griddle as per the manufacturer's directions.
Grease the iron with butter nicely.
Take 1/4 cup of the batter and pour in the middle of the iron.
Close the waffle iron. It will automatically spread the batter out in all the directions. I got the snowflake shape of the waffle since I used lesser batter than required. You may use 1/2 cup batter for fuller and even shape and move the iron around to spread it in all the directions evenly.
Cook till the waffle iron indicates done. Every Waffle will take 2-3 minutes. For crispier waffles, leave them for an added minute.
Take the Waffle out, sprinkle with some dry cranberry and blueberry and almond flakes. Drizzle good with Maple Syrup.
Eat while HOT!
Storage
If you have extra leftover waffles, Store them in refrigerator after cooling at room temperature.
Whenever you want to eat, take out and warm in either oven grill or OTG on grilling OR half them and warm up in Regular Bread Toaster till crisp and serve.
Notes
In case you are okay with eggs, use 3 eggs in the recipe instead of flax meal.