In another bowl, start by beating the eggs for 2 minutes, or until the batter starts to bubble. Slowly add the milk and melted butter and whisk for another 2 minutes.

Pour slowly the wet ingredients into the dry ingredients, whisking until just combined.

Let the batter rest for 20 minutes.

Plug in your waffle maker to preheat (or set it to medium-high).

Once 20 minutes is up, give the batter one more whisk.

Pour batter into the heated waffle iron, enough to cover the surface area (tip: fill in a soup ladle per waffle), and close the lid. Once the waffle is deeply golden and crisp, use a spatula to transfer it to a cooling rack or baking sheet. Avoid stacking your waffles on top of each other, otherwise they’ll lose crispness.

Repeat with remaining batter, mixing well before making each batch.

For the classic version serve waffles warm with icing sugar. But any other topping will be great, even savoury for a trendier version. Final tip: keep your waffles warm by placing them in a 200ºF oven until you’re ready to serve.