| # serves of 2 | 1 | 2 | 3 | 4 | 5 | 6 |
|---|---|---|---|---|---|---|
| Flour | 44 | 88 g | 132 g | 176 g | 220 g | 261 g |
| b/pwdr, rounded | 1/2 tsp | 1 tsp | 1 1/2 tsp | 1 3/4 tsp | 1 dsp | 1 tbsp |
| Salt, level | pinch | pinch | 1/4 tsp | 1/2 tsp | 3/4 tsp | 1 tsp |
| Sugar | 6 g | 12 g | 18 g | 24 g | 30 g | 37 g |
| Eggs | 1 | 1 | 2 | 2 | 3 | 3 |
| Milk | 70 ml | 140 ml | 210 ml | 280 ml | 350 ml | 425 ml |
| Vanilla | 1/4 tsp | 1/2 tsp | 3/4 tsp | 1 tsp | 1 1/4 tsp | 1 1/2 tsp |
| Butter, melted | 18 g | 36 g | 54 g | 72 g | 90 g | 110 g |
In a large bowl, mix together flour, baking powder, salt and sugar.
In another bowl, whisk together milk, egg and vanilla, blending thoroughly.
Pour half the milk and egg mixture over dry ingredients and mix with the whisk (or kitchen fork). Stir the melted butter into the remaining milk and egg mixture, whisk well before stirring slowly into flour mixture, stop mixing when ingredients are just combined.
Cook waffles, one at a time until crisp and brown outside and soft inside. Serve immediately with butter, syrup, or your choice of toppings.
Mixture can be refrigerated overnight.