Waffles

 

Ingredients:

2 1/4 cups plain flour (sifted)

2 1/2 tbsp. caster sugar/superfine sugar

Pinch of salt (for baking)

4 tsp. baking powder (sifted)

1 1/3 cups milk (full fat, slightly warmed)

1/2 tsp. vanilla essence

4 large eggs (at room temperature)

150 g. unsalted butter (melted and slightly cooled)

Methods:

1. In a large bowl, add flour, sugar, baking powder and salt.  Whisk to mix.
2. Whisk in milk, eggs and vanilla until combined.  Add melted butter, then whisk until lump free.  The batter should be pourable but thick.
3. Cover, then refrigerate overnight, or for at least 2 hours.  Softer insides and better flavour.  You can also proceed immediately with cooking.
4. Preheat the waffle maker. A non-stick one will not need oil, plus there is butter in the batter.
5. Use a ladle to pour batter in to just cover the iron.  Don't get greedy, as it will leak out the sides.  Cook until golden and crisp.  The time needed depends on individual waffle maker. 
6. To serve, transfer into plates and serve with desired toppings.
7. If you intend to serve it warm as you continue cooking, put on a rack and keep warm in a preheated oven of 70 degree Celsius.
8. I keep my leftover waffles in an airtight container in the fridge; and will warm it up in the oven to consume.

I adapted this recipe from 'recipetineats.'