Crisp waffles

Molly Snyder

2 eggs

1 ¾ cups milk

½ cup margarine or butter, melted, or vegetable oil

2 cups all-purpose flour*

4 tsps baking powder

1 tbsp sugar

½ tsp salt

Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from a cup or pitcher onto center of hot waffle iron. Bake until steamin stops, about 5 minutes. Remove waffles carefully.

Three 10-inch waffles

*If using self-rising flour, omit baking powder and salt.

Do-ahead Tip: After baking, cool waffles and wrap individually in aluminum foil; freeze/ To heat, unwrap and bake on ungreased cookie sheet in 400 oven until hot, 8 to 10 minutes.

Blueberry Waffles: Sprinkle 2 to 4 tablespoons of fresh or frozen blueberries (thawed and well drained) over batter immediately after pouring it into the iron.

Bran Waffles: Sprinkle 2 tablespoons whole bran cereal or bran flakes over batter immediately after pouring it onto the iron.

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