Waffles, plain ol' waffles

Here are two fabulous waffle recipes from The Good Housekeeping Illustrated Cookbook.

Regular waffles
1 3/4 cup flour (white or whole wheat)
1 Tbsp baking powder
1/2 tsp salt
2 cups milk
1/3 cup oil (or melted butter)
2 eggs
- whisk dry
- whisk wet
- combine to thoroughly blended
- make in waffle iron as directed (or pancakes)

Buttermilk waffles
1 3/4 cup flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk *
1/3 cup oil (or melted butter)
2 eggs
- whisk dry
- whisk wet
- combine to thoroughly blended
- make in waffle iron as directed (or pancakes)

* if you don't have buttermilk in your fridge here's a reliable substitution:
     pour 1 Tbsp white vinegar in a measuring glass
     top up to the top with milk and let it stand about 5 minutes to react
Here are a few more ideas to sub for buttermilk.

Each of the above recipes makes about 20 waffles in my waffle iron.  That's refilling the 4 squares 5 times with 1/3 cup batter each.  Batter recipes can be doubled.

Waffles make a great leftover snack as is or warmed slightly in the toaster.  They also freeze and thaw exceptionally well for an almost effortless breakfast.  Cook once, eat twice - yeah, baby!

Top with anything you can imagine!  Table syrup, maple syrup, corn syrup, Hot Butterscotch Sauce, fruit, whipped cream, Nutella, peanut butter with a sprinkling of brown sugar, bananas, sunbutter, lemon juice and icing sugar, an egg and a slice of bacon...