Bisquick® Waffles or Pancakes

Can you picture butter melting on waffles right out of the waffle iron and rich syrup filling those tiny little squares? Yum! 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.

Prep 15 min | Total: 20 min | Yield: 12 servings

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract* (optional)

Instructions

Heat waffle iron; grease with vegetable oil or shortening.
Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
Bake for about 5 minutes or until steaming stops.
Carefully remove waffle.

Notes

* Vanilla extract is not called for in the recipe, but I always add it because I think it makes the waffles taste a little bit better.

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.

I have found that using a Belgian waffle iron, I only get three (4 section) waffles from one recipe. They are large and more than ample for one person.

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 degrees F oven for 10 minutes or pop them in the toaster until crisp.

Nutrition

Per one square: Calories 120 (Calories from Fat 55)
% Daily Value Total Fat 6g 6% Saturated Fat 1g, 1%), Cholesterol 20mg 20%; Sodium 300mg 300%; Total Carbohydrate 13g 13% (Dietary Fiber 0g 0%), Protein 3g 3%
% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges:1 Starch; 1 Fat
% Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens