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Classic Waffles

Reviewed: Jun. 10, 2013
Great recipe! I made two batches. The first batch I made exactly as recipe stated and they were wonderful. I made a second batch (because I love to experiment) and added 2 additional tbs of sugar and an additional tsp of vanilla. We loved them even more, however I am always generous with my vanilla so that addition suited us better. I doubled the recipe for my family of 5 and froze the left overs for quick do-it-yourself breakfasts for the kids. I have read several reviews some complaining of too much salt and others complaining of a lack of crispiness. Please make sure you are using baking powder, not baking soda. Also, I always use unsalted butter. Real butter comes salted or unsalted, so adjust the salt according to the type of butter used. My waffles were crispy (and I love them very crispy), but the key to that maybe having a well heated waffle iron.
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