- BREAKFASTFried Egg (Over Easy, Sunny Side Up & Hard Over)
- Waffle Batter
- LUNCHSurfs Up Tempeh Tacos
- Banh Mi Boom!
- APPS & HORSCharred Brussels
- STOCK, SOUPS & SAUCESCreme Anglaise
- CONDIMENTS, PICKLES & THE PRESERVEDSweet Pickled Veggie Mix
- Coleslaw, Taco Style #1
- Pickled Watermelon Rinds
- VEGAN / VEGETARIANCrema, Vegan, Lime
Participants6
Tonya's Waffles
Pretty much the perfect waffle batter.
Equipment
- Mixing Bowl
- Another Mixing Bowl
- Whisk
- Rubber Spatula
Ingredients
- 8 cups Flour
- 2 cups Sugar
- 6 tsp Baking Soda
- 2 tsp Salt
- 2 cups oil of choice
- 1 Tbsp Vanilla This is SO up to you ... some people might like 1 tsp some might like 1/4 cup. Start with 1 Tbsp. May have to adjust milk added depending on how much vanilla you want in it
- Enough Milk, whole You'll add to consistency
Instructions
- Mix all dry ingredients together in mixing bowl
- Make a "well" in the middle, slowly pour oil into center while incorporating dry mix into it. Once all poured, mix until smooth consistency.
- Whisk eggs and vanilla together in a separate bowl until uniform.
- Whisk vanilla eggs into flour/oil mix.
- Slowly add milk while whisking until uniform consistency is reached. You are looking for a stiff batter consistency ... more pourable than kethcup (like bbq sauce) but not runny and NOT THIN!
- Best used day of or reserve under refrigeration for up to 3 days.
Tried this recipe?Let us know how it was!
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