Waffles

Chef's notes

Doneness cue: the waffle is ready when steam stops escaping from the iron's edges and the exterior is deep golden brown -- opening the iron too early causes tearing. Prep order: whisk the eggs to light and fluffy first before adding any other ingredient; this is the key step for lift and a crisp exterior. Common mistake to avoid: overmixing the batter develops gluten and produces tough, dense waffles -- stop stirring the moment no dry streaks remain. Smart substitution: whole milk gives the richest result, but buttermilk can replace it 1:1 for a slightly tangier, more tender waffle; reduce baking powder to 2 tsp and add 1/2 tsp baking soda if you make the swap. Make-ahead and storage: finished waffles freeze well -- cool completely on a wire rack, then freeze flat in a single layer before bagging; reheat in a toaster at medium setting to restore crispness. Batter keeps refrigerated for up to a week; stir gently before using.