Original Quick Waffles

Sieve all powders.

Beat the eggs and milk until smooth.

Pour the milk and egg liquid into the powder and stir evenly.

Stir into a lump-free batter.

Pour in melted butter.

Stir the batter evenly using a Z-shape motion.

Let it sit for more than ten minutes, half an hour is fine.

Preheat the waffle maker and grease the waffle plate with a thin layer of butter.

Preheat for about three minutes.

Pour in the batter and turn the waffle maker upside down so that the batter can evenly adhere to the waffle mold. The amount of batter should cover the entire mold, but not beyond the edges. The picture on the left is the correct amount of batter, the picture on the right is a bit less because the last amount is not enough.

Bake for about five or six minutes. When opening the lid, be slow and do not force it open if the two pieces of mold are still stuck.

The waffles are crispy on the outside, tender on the inside, soft and sweet, and you're ready to enjoy.

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