Lemon Cream Pie Waffles

 

2

eggs

2

cups Gold Medal® all-purpose flour

1 3/4

cups milk

1/2

cup vegetable oil

1

tablespoon granulated sugar

4

teaspoons baking powder

2

teaspoons grated lemon peel

1/4

teaspoon salt

Powdered sugar, if desired

1

can (15.75 oz) lemon pie filling

1/2

container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)

• 1 Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
• 2 Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
• 3 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.