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Waffles with Variations

2 large eggs

2 cups all-purpose or whole wheat flour

1/2 cup vegetable oil or butter melted

1 3/4 cup milk

1 tablespoon sugar (granulated or brown)

4 teaspoons baking powder

1/4 teaspoon salt

1. Heat waffle iron.
2. In medium mixing bowl, beat eggs until fluffy. Add remaining ingredients and beat just until smooth.
3. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully.

Makes about 12 (4-inch) waffles. Recipe can be doubled.

Variations:

Cheese'n'Bacon Waffles: Omit salt. Stir in 1 cup shredded cheddar cheese and 8 strips of bacon that have been crisply cooked and crumbled, into the batter.

Corn Waffles: Omit salt. Substitute 1 cup cornmeal for 1 cup flour and 1 (8-ounce) can cream-style corn for 3/4 cup milk. Add a dash or two of Tabasco brand hot sauce, if desired.

Nutty Waffles: Pour batter onto center of hot waffle iron. Immediately sprinkle about 2 tablespoons chopped nuts over batter before closing iron.