Bisquick Waffles That Beat the Egg Problem
It's possible to omit the egg that the Bisquick waffle recipe calls for and still have a perfectly edible waffle. But the waffle falls a little flat and is less fluffy than your family might like. In baking and in waffle-making, eggs help the batter rise and help the cake or waffle hold its height as it rises. Powdered egg replacements mimic the effects of eggs, but if you want egg-free waffles only occasionally, there's no sense in buying a whole box.
This recipe replaces the egg in the Bisquick recipe with common baking powder, and the results are excellent.
Total Time: 25 minutes | Prep Time: 10 minutes | Serves: 2
Ingredients:
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- 2 cups Bisquick
- 1 1/3 cups milk
- 3 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons water
- 1 teaspoon baking powder
- Cooking spray
Directions:
- Plug in the waffle iron to heat.
- In a large mixing bowl, whisk together the Bisquick, milk and 2 tablespoons of oil.
- In a separate bowl, whisk together 1 1/2 tablespoons of oil, 1 1/2 tablespoons of water and 1 teaspoon of baking powder. Whisk briskly until all the lumps of the baking powder are incorporated.
- Add the baking powder liquid to the Bisquick batter and whisk them together until all the ingredients are well-blended. Let the mixture sit to thicken slightly, about 3 minutes.
- Spray the waffle iron with cooking spray or brush it with vegetable oil. Ladle about 2/3 cup of batter into the waffle iron and let it cook about 5 minutes or until a "ready light" goes off on the waffle iron. Use a fork to remove the waffle and reapply cooking spray for the rest of the waffles.