Ingredients:

  • 1 ½ cups All-Purpose Flour (Plain Flour), sifted
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 ¼ cups Cold Water
  • 6 Tbsp Unsalted Butter, melted and cooled slightly
  • 1 tsp Vanilla Extract
  • Oil/Butter for Waffle Iron, as needed for greasing

Instructions:

  1. Preheat your waffle iron to the highest setting for maximum crispness. Lightly brush or spray the plates with oil or melted butter. Melt the butter (6 Tbsp) and set it aside to cool slightly while preparing the dry ingredients.
  2. In a large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. Ensure the baking powder is evenly distributed for proper lift.
  3. In a medium bowl, lightly whisk the two eggs. Add the cold water and vanilla extract, mixing just until combined. Pour the cooled, melted butter into this wet mixture and whisk quickly.
  4. Pour the wet mixture into the dry ingredients. Stir gently using a rubber spatula or whisk until just combined. A few lumps are perfectly acceptable—avoid overmixing.
  5. Allow the batter to rest at room temperature for 5 minutes. This gives the gluten a chance to relax and the baking powder time to activate properly.
  6. Ladle the batter onto the preheated, greased waffle iron. Close the lid and cook according to your iron’s instructions, usually 3–5 minutes, or until the steam ceases and the waffle is deep golden brown and crispy.
  7. Remove the cooked waffle and transfer it immediately to a wire cooling rack. Do not stack them initially, or they will steam and lose their crispness. Repeat with the remaining batter and serve immediately while still hot.