Makes 4 large waffles.
Made with baking powder, instead of yeast, waffles from scratch can be whipped up in about 15 minutes. Tuck any extras into Ziploc bags and freeze them. On weekdays pop the frozen waffles in the toaster for a quick breakfast. If time is at a premium, you can skip the butter and syrup and eat them out of hand, like toast.
1 cup unbleached white flour (part whole wheat, if desired)
1 teaspoon baking powder
½ teaspoon table salt
2 tablespoons sugar
¼ cup (½ stick) unsalted butter, melted, or canola oil
1 cup milk
2. In a medium mixing bowl, whisk the egg with the sugar and, still whisking, stream in the melted butter. Whisk in the milk then whisk in the flour mixture, stirring just enough to bring the ingredients together. Do not over-mix or the cakes will be tough.
3. If the waffle iron is not well seasoned, rub a little butter over the surface or spray it with non-stick canola-oil spray. Spoon the batter (about ½ cup per waffle) onto the hot iron and when the waffles are puffed and golden brown, after about 5 minutes, remove them from the iron. Serve at once with the maple syrup and extra butter if desired.