Waffle Batter

I know this is a simple one, but I was so impressed with how these turned out this morning, I'm recording the recipe here for safe-keeping. These waffles were light and fluffy on the inside, crispy on the outside, with tons of buttery flavor (they came out of the iron perfectly and don't really need butter scraped over them before eating.) This is adapted from Tammy's Recipes.

I made these in a regular waffle iron. The batter may be too thin for a belgian style waffle; in that case, reduce the butter to 1/2 cup.

Wet Ingredients

1 3/4 cups milk
2 tablespoons sugar
2 eggs
3/4 cup melted butter
1 teaspoon vanilla

Dry Ingredients

1 3/4 cups all-purpose flour
1 tablespoon baking powder
2 big pinches kosher salt

Mix the wet and dry ingredients separately, then combine, stirring just until the big lumps are gone.