I've tried many times to make Pancakes and Waffles from scratch. Sometimes the batter is good, other times it's terribly bad. Those times are part of the past.
These are perfect! Hence the name.
They're perfectly crispy outside, just like Waffles should be. Inside, they're melt in your mouth soft.
What's the best part? They're made with Butter, not Oil.
The true secret for this recipe is the good quality of ingredients. Use fresh Milk and Eggs. Add Sweet Cream Butter. That's how you get melt-in-your-mouth good Waffles.
I will never buy another boxed Waffle mix.
It might seem like a lot of batter, but don't worry, it lasts up to a week in the fridge. Or simply freeze they left over Waffles, then reheat in the toaster before eating.
And finally, what's the secret for this Batter? A very thick, heavy Batter. Don't be afraid if the Batter seems too thick, that's they way it's supposed to be.
This recipe yields about 6 - 8 big Waffles.