Breakfast Waffles

Ingredients

• 2 cups (240 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 3/4 cups (420 ml) whole milk, gently warmed just to room temperature
• 1/3 cup (76 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 2 teaspoons neutral oil, for brushing the waffle iron
• 1/4 cup maple syrup, optional for serving

Method

1. 1

   Step 1. Allow about 50–60 minutes, including a 5-minute batter rest and about 36 minutes cooking. Use a standard American-style waffle iron, two bowls, a whisk and a cooling rack. Yield depends on the iron: about six 7-inch waffles, divided among four servings. Preheat the iron according to its instructions. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing. If the milk is refrigerator-cold, warm only the measured amount briefly until it no longer feels cold, never hot.

2. 2

   Step 2. Whisk the flour, sugar, baking powder and salt. In the second bowl, whisk the eggs, milk, melted butter and vanilla.

3. 3

   Step 3. Pour wet ingredients into dry and fold just until moistened; small lumps are fine. Let stand 5 minutes. Do not taste uncooked batter.

4. 4

   Step 4. Lightly brush the iron with a little of the measured oil. Add the manufacturer’s recommended batter amount, about 2/3–3/4 cup for a 7-inch iron, leaving room for expansion. Close and cook without opening early, usually 5–6 minutes, until golden, steam has greatly slowed and the interior is set with no wet batter.

5. 5

   Step 5. Remove gently and serve immediately, or set on a rack in a 200°F oven for up to 30 minutes while finishing the remaining batter. Brush with the remaining oil between waffles as needed; do not exceed the measured total.

6. 6

   Step 6. Divide the optional maple syrup among servings. If your iron makes smaller waffles, distribute the whole batch among four plates.