This is a slight adaptation from the waffle recipe in the Better Homes and Gardens “New Cook Book” (basically the addition of vanilla and sugar)
1 3/4 cups all purpose flour (or 1 C all purpose, 3/4 C whole wheat)
1 TBS baking powder
1/4 tsp salt
2 TBS sugar
2 eggs
1 3/4 C milk (can use powdered, or even sour milk)
1/2 C cooking oil
1 tsp vanilla
- Combine all dry ingredients in mixing bowl.
- In another bowl beat eggs slightly. add in all other liquid ingredients.
- Add the liquids into the flour mixture all at once.
- Stir till just combined but still lumpy. (I do mine in my stand mixer)
- Spray waffle maker with PAM or lightly oil (usually I just do this once at the beginning unless they start to stick.)
- Pour batter into the center of the preheated waffle maker (will vary with size-mine takes about 1/2 cup per waffle)
- When cooked (read the directions for your waffle maker or peek after a couple of minutes) use a waffle to lift off of grid.
Notes: If you are going to freeze your waffles, cool on cookie racks so they don’t get soggy. Freeze seperated with wax paper or laid out individually on cookie sheets so they don’t all stick together-that way you can just pull out one at a time as you need them. If you are making them to eat now, then you can warm up your oven (just let it heat up for a few minutes on the lowest setting) then turn off the oven and put a cookie sheet inside. The waffles can go on the cookie sheet and stay warm until they get eaten 
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This is a loverly blog you’ve got going here.
I use a pancake/waffle recipe that’s been in my family for years. A copy of it is on my personal site which is linked on my profile. For waffles I’ll add a bit more oil and leave off the vanilla. (As the vanilla smells funny when cooking in the waffle iron.)
I enjoy blogging quite a bit. I hope you do too.
Hey, I have also found that separating the egg and folding in the beaten egg whites at the end makes the waffles much tastier and lighter. I’ve tried it both ways (didn’t use your recipe, though) It seems like a lot more work, but when I tasted the difference, it was well worth it. Especially when you can make double/triple batches and freeze them.
By the way, I found out about your blog on Frugal Living forum. I’ll be back
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