Wet Ingredients
- 4 lg eggs
- 1/2 C sugar
- 3/4 C milk
- 1/4 C oil any kind you prefer
- 1 1/4 tsp cinnamon ground
- 1 tsp vanilla extract
Dry Ingredients
- 2 C flour sifted
- 1 tbsp baking powder
- 1/4 tsp salt
Preheat your waffle iron. In a large mixing beat all wet ingredients until well incorporated. Using a flour sifter or fine mesh strainer sift dry ingredients into mixing bowl with wet ingredients in 2 batches. Sift half in, mix, then the remaining and mix until no flour lumps remain. When your waffle iron is ready use a paper towel and a bit of oil or butter to grease the waffle irons lightly. Add batter to iron and close. Flip if possible and allow to cook until steam stops coming out of sides of iron. Freeze waffles on a baking rack in one layer an hour to two before adding to freezer bag. Or if eating immediately allow to crisp an extra minute after steam stops. To reheat place waffle in toaster or under low broil in oven flipping once until crisp and warmed through.
