Title: Belgian waffles #2
 Categories: Bread
      Yield: 6 Servings
 
      2 c  Bisquick original baking mix
  1 1/3 c  Milk
      2 tb Vegetable oil
      1    Egg
 
   HEAT Belgian waffle iron; grease if necessary.
  
   BEAT all ingredients with wire whisk or hand beater until smooth.
  Pour batter by scant 1 cupfuls onto center of hot waffle iron.
  
   BAKE 3 to 5 minutes or until steaming stops and waffle is golden
  brown. Carefully remove waffle.  6 servings.
  
   For Regular Waffle Iron: Heat regular waffle iron; grease if
  necessary. Pour batter onto center of hot waffle iron.  Bake until
  steaming stops and waffle is golden brown. Carefully remove waffle.
  Twelve 4-inch squares (three 9-inch waffles).
  
   Freezing and Reheating Directions: Stack cooled waffles between waxed
  paper. Wrap in aluminum foil and freeze. To reheat in oven, unwrap
  waffles; remove waxed paper. Heat on ungreased cookie sheet in 400
  degree oven 8 to 10 minutes or until hot. To reheat in microwave,
  unwrap frozen waffles; remove waxed paper. Place on microwavable
  plate. Microwave uncovered on high: 1 section 35 to 45 seconds, 2
  sections 1 to 1-1/2 minutes, 4 sections 1-1/2 to 2 minutes.
  
   No-Cholesterol Belgian Waffles: Substitute 1-1/4 cups skim milk for
  the 1-1/3 cups milk and 2 egg whites or 1/4 cup cholesterol-free egg
  product for the egg.
  
  From .