Classic Waffle Stack

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 2 whole large eggs
• 1.75 cups whole milk
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter for serving
• ¾ cup pure maple syrup
• 1.5 cups fresh berries (blueberries, strawberries, or raspberries)
• 2 tablespoons powdered sugar for dusting

Instructions

1. 1

   Preheat your waffle iron to medium-high heat — this usually takes 3-5 minutes. You'll know it's ready when a few drops of water sizzle and evaporate immediately on the grids.

2. 2

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon fine sea salt. Stir gently until evenly combined — this distributes the leavening agents so your waffles rise evenly.

3. 3

   In a separate medium bowl, crack 2 large eggs and whisk vigorously for about 30 seconds until the yolks and whites are completely combined. Pour in 1.75 cups whole milk, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth — don't overmix, but make sure the butter is fully incorporated.

4. 4

   Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined — you should see a few small lumps of flour. Overmixing develops gluten and creates tough, dense waffles instead of fluffy ones, so stop as soon as you don't see streaks of dry flour.

5. 5

   Lightly brush the preheated waffle iron grids with a bit of melted butter if needed — most modern irons are nonstick, but a light coat prevents sticking. Pour enough batter to fill about two-thirds of the waffle iron (usually 0.5 to 0.75 cup depending on your machine), then close the lid gently.

6. 6

   Cook until the waffle is deep golden brown and steam stops flowing from the sides, about 3-5 minutes depending on your iron. Resist the urge to open the lid — the steam is cooking the interior, and opening it releases that moisture. When steam stops, the waffle is set enough to remove.

7. 7

   Carefully slide a thin metal spatula around the edges and lift the finished waffle onto a plate. Return the iron to medium-high heat and repeat with the remaining batter, cooking 3-4 more waffles. You should have 8-10 waffles total depending on your waffle iron size.

8. 8

   Warm 0.75 cup pure maple syrup in a small saucepan over low heat — about 2-3 minutes stirring occasionally. You want it pourable and warm, not hot enough to break down the waffles.

9. 9

   To serve, stack 2-3 warm waffles on each plate. Top with a pat of 1 tablespoon unsalted butter and let it melt into the warm waffles. Scatter 1/4 cup fresh berries (blueberries, strawberries, or raspberries) over the stack, then drizzle with 2-3 tablespoons of the warm maple syrup.

10. 10

    Dust lightly with a pinch of powdered sugar for a finishing touch. Serve immediately while the waffles are still warm and crispy on the outside.

Tools you’ll need

• waffle iron
• large mixing bowl
• whisk
• medium mixing bowl
• rubber spatula
• measuring cups and spoons
• thin metal spatula
• small saucepan
• serving plates

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