I don't know how long the link will stay so here's a write up based on my adaptation:
Ingredients (makes 9 waffles of ¾ scoop each)
3 eggs
1 tbsp sugar
300 ml milk (310ml = 1 ¼ aust cup)
Pinch salt
225g self raising flour (1 ½ aust cup all purpose flour + 3 tsp baking powder; ie every ½ cup flour to 1 tsp baking powder)
1 tsp baking powder
75 g melted butter.
Method
1) Whisk eggs, sugar, milk and salt.
2) Adf butter.
2) Adf butter.
3) Fold in flour and baking powder.
3) Rest at room temp for ½ hr or 15 mins in the fridge.
4) Dollop on Belgian waffle sized waffles on an oiled grill pan. Flip halfway when the top still looks runny.
Notes:
1) Considerably less baking soda tasting than Jaime's version, and more manageable in terms of cooking time. Unfortunately, less crispy too because the ridges on my pan aren't deep enough. So this actually tasted like Japanese pancakes but less spongy.
2) When cooking, resist the tempation to cook 4 in the pan, because then there's no space to flip and batter goes everywhere. The best and most efficient arrangement seems to be start at 1 corner, flip, then start a new one at the diagonal corner because once the first is ready, it can be removed to flip the second. Then there's ample space to flip.
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