From the Joy of Cooking
The recipe calls for between 2 and 8 oz of butter, depending on how clogged you like your arteries. 8 oz is too much even for me, the batter can’t hold it all and butter runs out the back of the waffle iron. 6 oz is perfect.
Feel free to make this in a regular waffle iron, but Belgian waffles have more surface area so they’r crispier.
We often have them plain with syrup, but best is topped with fresh fruit and whipped cream. Lemon curd is good too, as well as any fruit topping.
8 oz flour (1.75 c)
1 tbs baking powder
1 tbs sugar
.5 tsp salt
3 eggs
6 oz butter (12 tbs)
1.5 c milk
Preheat the waffle iron.
Whisk together dry ingredients in a large bowl, wet in a medium bowl. Add the wet ingredients to the dry and stir together careful not to overmix.
Bake and serve hot.