American waffles

From this earlier post, there is not perfect recipe but here is my adaptation from all four sources based on my needs ie 2 cups of flour and keeping the milk and egg proportionate.

Ingredients (makes 7 *2 leafs + 1 leaf)
2 cups flour
2 eggs
2 cups milk
1/2 cup butter melted
3 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 tbsp sugar

Method
1) Melt the butter in the micorwave, about 30 seconds with 10 second increments. Warm up the milk in the microwave, about a minute. Add in the beaten egg and vanilla. The milk and butter cannot be too hot otherwise you'll get scrambled egg. (My melted butter went into the cold milk and coagulated. Not good)
2) Mix the dry. This time, I decided to sift in the flour and use a balloon whisk.
3) Whisk till smooth to combine but do not over mix.
4) Ladle onto the waffle griddle. (¾ scoop per side with ¼ to ½ scoop top up in the middle)

Recipe notes

Compared to the yeasted waffles,

1) batter was much thicker and more like what I have come to associate with waffle batter.

2) tasted like crispy pancakes but compared to yeasted waffles, it got soggy much quicker.

3) color is not as uniform compared to yeasted

4) Yeasted waffles were crispy outside but pillowy inside. These were just crispy throughout.