What's that smell?

This picture sucks. As you can tell by the little glimpse of the keyboard, I had to use my webcam. But don’t let the picture deter you, the waffles are amazing. Crispy outside, soft inside with a sweet flavor. These waffles can be adjusted to use your favorites add ins. I prefer blueberries, as you found out from the muffin post, but you can use cinnamon and raisins, bananas, or even plain they are delectable. Topped off with butter and syrup or with whipped cream or just naked, these waffles will be a hit. They are easy to freeze for a quick and easy breakfast all week. Just heat in the toaster.

Blueberry Waffles

• 1 3/4c all-purpose flour
• 1/4c sugar
• 1tbsp baking powder
• 1/4tsp salt
• 2 eggs
• 1 3/4c milk
• 1/2c cooking oil or butter, melted
• 2tsp vanilla
• 1/2c blueberries

In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in blueberries. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle maker. (Be sure to put paper towels under the waffle maker. There may be a pool of batter that comes off of it.) Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.