Waffle Batter Should Stay Lumpy

Waffle batter does not need to be smooth. I used to keep mixing until every lump disappeared, which made the waffles dense and chewy. A few small lumps are a better signal that the batter is done.

My simple batch:

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 2 2/3 cups milk
• 1/2 cup melted butter
• 1 teaspoon vanilla

I whisk the dry ingredients in one bowl and the wet ingredients in another. Then I pour the wet into the dry and stir just until there is no dry flour hiding at the bottom. The batter should look uneven.

The waffle iron does the rest. I give the batter a few minutes to sit while the iron heats, then stop opening the lid when the steam slows down. Leftover waffles go straight into the freezer in a single layer before being stacked in a bag. They reheat better from frozen than from the refrigerator.