| 2 | cups Original Bisquick® mix |
| 1 1/3 | cups milk |
| 1 | egg |
| 2 | tablespoons vegetable oil |
| 1. | Heat waffle iron; grease with vegetable oil or shortening. |
| 2. | Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron. |
| 3. | Bake about 5 minutes or until steaming stops. Carefully remove waffle. |
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| Legend has it that Thomas Jefferson returned from a trip to France with America’s first waffle iron. A century later, street vendors were selling hot waffles slathered with molasses or maple syrup. |
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| The bake time and yield will vary with this recipe depending on the type of waffle iron you use. Some waffle irons use up to 1 cup of batter and others use just 1/2 cup. |
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| Way too many waffles? Freeze them! Wrap cooled waffles in aluminum foil or plastic wrap and freeze up to 1 month. Unwrap waffles and reheat them in a 350°F oven for 10 minutes or pop them in the toaster until crisp. |
Nutrition Information:
120 ( 55 ); 6 g ( 1 g); 20 mg; 300 mg; 13 g ( 0g); 3 g 2 %; 0%; 6 %; 4 % 1 ; 1