3/4 c. water
3/4 c. plus 2 tbsp. all-purpose flour
3 tbsp. vegetable oil
1 tbsp. unsweetened pineapple juice concentrate
1/4 c. vegetable oil
1 c. water
1 tsp. salt
2 c. all-purpose flour
4 1/4 to 4 1/2 tsp. baking powder

(Minute Maid - or unsweetened apple juice concentrate - any brand).

1. Preheat waffle iron.

2. In a large bowl, stir together 3/4 cup water, 3/4 cup plus 2 tablespoons flour, and 3 tablespoons oil.

3. Add concentrate, 1/4 cup oil, 1 cup water, salt, and flour. Mix well.

4. Stir in baking powder quickly, and then mix (28 to 30 beats). Pour half the batter in preheated waffle iron.

5. Cook waffles to desired doneness. Loosen waffles from iron and place waffles on serving platter. Pour rest of batter into hot waffle iron and cook waffles as before (see note) Yield: 8 waffles.

NOTE: Extra waffles can be cooled on a wire rack, wrapped in aluminum foil, and stored in the freezer. To reheated, place unwrapped frozen waffle in wide toaster and heat.