Kellogg's Eggo Waffles By Todd Wilbur Recipe Type: Breakfast Calories: 610 Cook Time: 10 minutes Recipe Rating: 4.2 (5 reviews)

	On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee are closed indefinitely for repairs. A company spokesperson claims that it will take until the summer of 2010 before shelves across the country are stocked at pre-shutdown levels. Well, Ive not yet cloned Eggo Waffles, but once I heard this news I I'mmediately got to work. Fortunately I was able to snag some of the last few boxes of several varieties of Eggos at a local Albertsons supermarket here in Las Vegas, and after a few hours in the lab I pounded out a brand-new clone recipe for all of you who will miss your Eggos. This recipe creates undercooked waffles - the homestyle version plus three other varieties see Tidbits - that you'll be able to keep in your freezer until you get your Eggo craving on. When its time to make the waffles simply drop your home-cloned version into a toaster just as you would the original Eggos. Depending on the size of your waffle iron, you may have to break or cut the waffles in half to get them to fit all the way into your toaster. Be sure to switch your toaster to its lowest setting before popping them in, and in just a couple minutes you'll be saying, "Leggo my cloned Eggo."
	Basic Recipe (Homestyle) 3 cups all-purpose flour 1 tablespoon baking powder 1 1/8 teaspoons salt 4 eggs 2 1/2 tablespoons sugar 1 cup whole milk 1/2 cup water 1/4 cup buttermilk 1/4 cup vegetable oil 10 drops yellow food coloring
	1. Heat up a waffle iron. 2. Combine flour with baking powder and salt in a large bowl. 3. In a separate medium bowl, combine eggs and sugar with an electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined. 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds. 5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned. Repeat with remaining waffle batter. 6. When waffles are cool, seal them up in freezer bags and freeze. 7. When preparing waffles to eat, cook as with the original: In a toaster on the lowest setting until browned. You may have to break or cut waffles in half so that they fit all the way into your toaster.   Makes 8 to 9 waffles.   Tidbits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo waffle varities: For Buttermilk Waffles Use 1/2 cup milk, 3/4 cup buttermilk, and 3/4 cup water.   For Blueberry Waffles Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.   For Whole Wheat Waffles Use 1 1/2 cups all-purpose flour and 1 1/2 cups whole wheat flour. Also, increase water to 3/4 cup.