Yields about 14 standard, thin, non-Belgian waffles. This is more than enough for dinner for two people, perhaps sufficient for three.
Equipment
Bowl
Standard waffle iron
Whisk, preferably electric
Pastry brush
Cooling rack
Liquid ingredients
Liquid
Amount
Eggs
2
Butter (melted)
100 g + extra for the baking
Culture milk
100 g
Farris (mineral water with bubbles)
100 g
Whole milk or similarly fatty oat milk
300 g
Dry ingredients
Dry ingredient
Amount
Baking powder
7.5 g
Salt
3.12 g
Wheat flour
300 g
Steps
Melt the butter.
In a large bowl, whisk the eggs until fluffy.
Add the liquids.
Add the dry ingredients.
Mix, but don’t whisk, so that the gluten does not stretch. Just to be clear, this is the batter.
Turn on the waffle iron.
Let the batter rest, about the same amount of time as it takes for the waffle iron to heat up.
Prepare some butter in a small bowl for the cooking. It might help if the butter is partially or fully melted.
Cook the waffles. Before each waffle, brush the waffle iron with butter using a pastry brush. Do this no matter what the waffle iron manufacturer says.
Place the finished waffles on a cooling rack for about a minute, so that steam can escape and the waffle stays crispy.