No eggs. No dairy. But it works! Once these waffles are topped with a little maple syrup, you can hardly tell the difference between these and waffles made with eggs and milk. The recipe was sent to us by a user named 'checkers' a few years ago and has gotten plenty of rave reviews since then. I tried it this morning (June 2013) and I agree with the positive comments. The only changes I made to the recipe as submitted were to add 2 more Tablespoons of all-purpose flour (to get the batter constancy I'm used to) and to add 1 teaspoon of vanilla for a tad bit more flavor.
- 1 cup all-purpose flour
1/4 cup wheat flour
2 teaspoons baking powder
2 Tablespoons sugar
2 Tablespoons canola oil
1 and 1/4 cup cool water
dash of salt
How To Make Egg-Free Waffles
Sift dry ingredients together in a medium bowl. Make a little hole in the middle of this mixture and pour in water then oil. Stir just until wet.
Cook in waffle iron at preferred setting. Serve with butter/margarine and syrup.
Cooking Notes From Mr Breakfast:
One word of caution: 2 Tablespoons of oil is the bare minimum that you should use in this recipe. It worked for me, but I used a very new waffle maker. If I was using an older model or one where waffles have a tendency to stick, I would definitely increase the oil to 3 Tablespoons.
I would suggest that you increase your normal cooking time just a notch as the waffles are slightly less crispy than than those with egg cooked at the same setting.
This recipe made exactly four 6 and 1/2-inch waffles.
If you add a 1/4 cup more water, this works as a good pancake batter.
Mr Breakfast would like to thank Checkers for this recipe.
Recipe number 1018. Submitted 6/27/2003.