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 <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.