Classic Waffles

This is a no-fail recipe. Fluffy on the inside and slightly crisp on the outside. You can also substitute regular milk for the buttermilk and they turn out just as good! I have a Belgian waffle maker that flips 180 degrees, so please note that the "flipping waffle maker over" part of the recipe is aimed at that type of machine (think Waffle House). If you have a standard waffle maker, I'd suggest pouring the batter into the center of the bottom and spreading it out a little with a spoon before closing the lid.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 Belgian waffles

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1 3⁄4 cups buttermilk (or regular milk)
• 2  eggs
• 2  tablespoons  oil

Directions

1. Preheat waffle iron.
2. Combine flour, sugar, baking powder and salt in a large bowl. Whisk milk, eggs and oil in a medium bowl. Whisk milk mixture into dry ingredients until smooth.
3. Pour one cup of batter into preheated waffle iron. Close top and flip waffle maker. Bake until brown, about three minutes.