We give you three choices to prepare this recipe: use 4 tablespoons butter for a reduced fat waffle, 8 tablespoons for a classic light and fluffy waffle; or 16 tablespoons for the crunchiest most delicious waffle imaginable.
Preheat your waffle iron.
Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 tablespoon baking poweder 1 tablespoon sugar 1/2 tablespoon salt
Whisk together in another bowl: 3 large eggs, well beaten 4 to 16 tablespoons unsalted butter melted 1 1/2 cups milk
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes. (The batter should have a pebbled look, similar to muffin batter).
Spoon 1/2 cup batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within 1/4 inch of the edge of the grids, using the back of a metal spatula, wooden spoon, or ladle. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.
Serve with: Pure maple syrup or jam Pats of butter
Editors Note: They we're only stacked that way for the picture. Afterwards they were split into 2 stacks of 2 and straightened, so they could be cut into 2x2 pieces, making each bite a 2x2x2 cube. Like how any sane person eats their waffles.
