1 3/4cup(220g)all purpose flour, spooned and levelled
3largeeggs, *See Note 1 below
7Tablespoonsvegetable oil, or other neutral tasting liquid oil
1 1/2cups(360ml)milk, or buttermilk, but for buttermilk, add 1 teaspoon of baking soda to the batter
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**For buttermilk waffles, add 1 teaspoon of baking soda to the batter, in addition to the baking powder.
Preheat your waffle iron before starting to mix your batter.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the middle. Break the eggs into the well and beat lightly with a fork. Add the oil and milk and stir until moistened (Some lumps are ok. Doesn't need to be smooth. Just moistened.)
I like to spray my waffle iron with cooking spray right before adding the batter. Your waffle maker may or may not need that step.
Spoon batter into hot waffle iron and cook until golden and crispy.
Serve warm, with butter and maple syrup.
If you are new to making homemade waffles and/or perhaps used to store-bought waffles, you may initially notice the taste of the eggs (since that flavour is lacking in the store-bought ones). Stick with it and I'm certain you will come to love it as much as I do. If you really don't, try reducing the eggs from 3 to 2 and see if that is more to your taste. The reduction may affect the finished texture though.
If using buttermilk, add 1 teaspoon of baking soda to the batter (for the "1X" recipe), in addition to the baking powder.
**Makes four 7-inch diameter round/1-inch thick waffles using about 1/2 cup batter per waffle. Nutritional information based on 1 serving = 1/2 of the 7-inch waffle.
For blueberry waffles, scatter fresh or frozen blueberries over the batter in the waffle maker, before closing the lid.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!