Basic Waffles

Preheat waffle iron

Makes 12 6-inch waffles (normal iron not deep)

Whisk together in a large bowl:

1¾ cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

½ teaspoon salt

Whisk together in another bowl:

3 large eggs, well beaten

4-16 tablespoons (1/2 to 2 sticks) unsalted butter melted *

1½ cups milk

Make a well in the center of the dry ingredients and pour in the wet ingredients.  Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to a muffin batter).  If you wish, fold in one or more of the following:

         ½ cup plump raisins or other very finely diced soft dried fruit

         ½ cup fresh or frozen blueberries or raspberries

         ½ cup finely chopped nuts, toasted

         ½ thinly sliced ripe banana

         ½ cup crumbled cooked bacon

         ½ cup shredded cheese

         ¼ cup shredded sweetened dried coconut

         ¼ cup grated semisweet or milk chocolate

Spoon ½ cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron.  Spread the batter to within ¼ inch of the edge of the edge of the grids, using the back of a metal spatula, wooden spoon, or ladle.  Close the lid and bake until the waffle is golden brown.  Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.  Serve with:  Pure maple syrup or jam and pats of butter.