2 eggs
2 cup flour
1/2 cup vegetable oil
1 3/4 cup milk
1 tablespoon sugar
4 teaspoon baking powder
1/4 teaspoon salt

Heat waffle iron. Spray with non-stick spray. Beat eggs with hand beater in a medium bowl until fluffy.

Beat in remaining ingredients, just until smooth. Pour batter into hot waffle iron and bake for about 5 minutes, or until crust is desired color.

Variations:

Blueberry Waffles - add 1 cup blueberries to batter. Cheese and Bacon Waffles - omit salt.

Stir in 1 cup shredded sharp cheese = and 8 slices bacon, crisply cooked and crumbled, into batter.

Corn Waffles - omit salt (unless unsalted butter is used). Substitute 1 cup cornmeal for 1 cup of the flour and 1 can (8 oz.) cream-style corn for 3/4 cup of the milk. Stir in a few drops red pepper sauce.

Nut Waffles - Pour batter onto center of hot waffle iron. Sprinkle about 2 tablespoons coarsely chopped or broken nuts, toasted, if desired, over batter.

Makes about 12 waffles, depending upon size.