Makes 5 to 6 Belgian-style waffles
You’ll never use a mix again after you try this super easy recipe. I love topping them with fresh berries when they’re in season. Some preserved jam is a tasty pick-me-up during the cold winter months too. And if you grew up with Mrs. Butterworth or Aunt Jemima and still crave them no matter what anyone says about pure maple syrup, then head to Trader Joe’s. They make an agave-maple blend that’s got all the taste you want without the high-fructose corn syrup and artificial flavors.
Update: a few people have mentioned they prefer to add some sugar to sweeten these. That’s totally fine, and I do it on sometimes, too. Add up to 1 1/2 teaspoons sugar, or a splash of pure maple syrup to the batter if you’re avoiding refined sugars.
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/2 cup melted butter
1 teaspoon vanilla extract
Whisk the flour, baking powder and salt together in a medium bowl. In another bowl, beat the milk, eggs, melted butter and vanilla extract. Pour the milk mixture over the dry mixture and stir with a fork until just combined. Let sit five minutes to “develop” (just a fancy word for letting the baking powder activate).
Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top). Most waffle irons have a handy light that goes on or off, signaling the waffles are ready. A sure sign of doneness is once you see all the steam has stopped shooting out.