Name: Monroe Grills Waffle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp fine salt; 2 to taste large eggs; 1.75 cups whole milk; 0.5 cups unsalted butter, melted + cooled; 2 tsp vanilla extract; 1 tbs neutral oil or nonstick cooking spray (for waffle iron); 0 to taste maple syrup; 0 to taste fresh berries or sliced fruit; 0 to taste whipped cream (optional)

Method

Waffle Batter

Preheat and prepare

Preheat your waffle iron according to manufacturer directions so it's hot and ready when batter is mixed. If your waffle iron has temperature settings, set to medium-high for a crisp exterior and tender interior.

In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine salt. Whisk until evenly combined and no lumps remain.

In a separate medium bowl, beat 2 large eggs lightly with a fork or whisk until homogenous. Add 1 3/4 cups whole milk, 1/2 cup melted and cooled unsalted butter, and 2 teaspoons vanilla extract. Whisk until combined.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or whisk just until combined. The batter should be slightly lumpy — avoid overmixing to keep waffles light. If batter seems too thick, add up to 2 tablespoons more milk.

Let the batter rest for 5 minutes at room temperature. This short rest allows the baking powder to activate and results in a lighter texture.

Cooking & Serving

Lightly oil or spray the preheated waffle iron with about 1 tablespoon of neutral oil or nonstick spray (depending on iron size, a little goes a long way). Wipe out any excess with a paper towel if using oil.

Spoon or pour batter onto the center of the hot waffle iron. Use about 1/2 to 3/4 cup batter for a standard Belgian waffle iron; adjust the amount to your iron size. Close the lid and cook according to the manufacturer's instructions, usually 3–5 minutes, until steam has mostly stopped and the waffle is deep golden and crisp.

Carefully remove the waffle with tongs or a fork and transfer to a wire rack set over a baking sheet to keep crisp while you finish remaining waffles. Avoid stacking waffles directly on top of each other as they will steam and soften.

Repeat oiling and cooking with remaining batter. If making ahead, keep cooked waffles in a single layer on a wire rack in a 200°F (95°C) oven to stay warm and crisp for up to 20–30 minutes.

Serve warm with maple syrup, fresh berries or sliced fruit, and whipped cream if desired. Adjust toppings to taste.