Thanks to a generous amount of melted butter in the batter, these waffles are extra crispy and buttery, and fluffy in the middle. The batter itself isn’t too sweet, so pile the cooked waffles high with fig preserves (our favorite), blueberry jam, maple syrup, powdered sugar, or even a smear of peanut butter. Here’s another tip: Heat up the waffle iron while you’re making the batter so you can start cranking out waffles as soon as the batter is finished. Not only does this lead to instant gratification, it ensures the waffles don’t lose their ability to rise.
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon table salt
1 cup whole milk
10 tablespoons unsalted butter, melted and cooled, plus more unmelted butter for serving
1 tablespoon granulated sugar
2 large eggs
Fruit preserves, for serving
How to Make It
Preheat a waffle iron with 4 compartments. Whisk together flour, baking powder, and salt in a large bowl.
Whisk together milk, butter, sugar, and eggs in a medium bowl. Add milk mixture to flour mixture stirring just until dry ingredients are moistened. (Batter will be lumpy.)
Coat waffle iron lightly with cooking spray. Pour about 2 cups batter into center of preheated waffle iron. Spread batter with a spatula to within ½-inch of edges. Cook until crisp and golden brown, 7 to 8 minutes. Repeat with remaining batter. (To keep waffles crisp, place on a wire rack on a baking sheet in a warm oven until ready to serve.) Serve with butter and fruit preserves.
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