saltreduce to 0.5 tsp if using superfine or iodized salt¾ tsp
baking powderamount not specified in video~2 tspest.
whole milkroom temperature2 cups
large eggs2
unsalted melted butteror substitute vegetable oil, or use 0.25 cup butter + 0.25 cup oil½ cup
vanilla2 tsp
chocolate chips or blueberries (optional)add as desired for toppings~1 cupest.
Steps
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1
Preheat your waffle iron.
2
In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, salt, and baking powder. Mix until well combined with no lumps.
3
In a measuring cup, combine the milk and eggs, gently stirring to break up the eggs.
4
Add the melted butter and vanilla to the milk mixture and stir well to combine.
5
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; some lumps are okay.
6
Prepare any mix-ins like chocolate chips or blueberries if desired, or add them individually to each waffle as you cook.
7
Scoop about 1/3 cup of batter into the preheated waffle iron. Add any desired mix-ins if making individual choices. Close and lock the lid.
8
Cook until the steam mostly subsides and the waffle is golden and crispy. Note that the first waffle will cook faster than subsequent ones.
9
Transfer the cooked waffle to a wire rack to cool and maintain crispness. Repeat the process with remaining batter.
10
Serve warm with syrup, jam, or your favorite toppings. Leftover waffles can be frozen for up to 2 months or refrigerated for up to 3 days.
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