After making these waffles I never want to eat waffles from a mix again. I can't wait to make these again and top them with a yummy fruit syrup. This recipe makes a lot of waffles, more than Dan and I could eat in one serving. Thankfully the batter stays fresh for a few days in tightly sealed. I think I had the batter in the fridge for 2-3 days.
Joy of Cooking
1 3/4 c. all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
3 large eggs, well beaten
8 Tbsp unsalted butter, melted (use 4 Tbsp for reduced fat and 16 Tbsp for the crispiest most delicious waffles ever, tip from "Good Things Catered" which you can find here: http://www.goodthingscatered.blogspot.com/)
1 1/2 c. milk
In a large bowl whisk together dry ingredients. (I sifted them)
In another bowl whisk together eggs, butter and milk.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to muffin batter)
If you wish, fold in about 1/2 c. of mix in of choice.-Spoon 1/2 c. of batter (or the amount recommended by waffle iron manufacturer) on hot iron.
Bake until golden brown.
My batch made 10 waffles