Crisp Vanilla Homemade Waffles (10 Waffles)

Preheat the waffle iron, choosing a moderately high setting if available for a crisp exterior.

In a large bowl whisk 270g flour, 50g sugar, 1 tbsp baking powder and 3/4 tsp salt.

In another bowl whisk 480ml room-temperature milk, 113g melted unsalted butter, 2 eggs and 2 tsp vanilla.

Pour wet ingredients into dry and stir only until no dry flour remains; do not overmix even if small lumps remain.

Lightly grease the preheated waffle iron with a little oil if required.

Ladle about 1/3 cup batter per waffle, adjusting to the size of the waffle iron. Close and cook according to its instructions until fully cooked and golden brown.

Transfer cooked waffles to a wire rack. Reheat the iron before each batch and repeat for about 10 waffles; total cook time varies by appliance.

Serve hot and refrigerate leftovers within two hours. Use refrigerated waffles within about three days; reheat until the center reaches 74°C.