100g butterunsalted, melted and cooled + 1 tsp extra
Crack the eggs into a bowl then add the milk and whisk to combine. Then add the flour and baking powder and whisk some more.
Add the cooled melted butter, but be careful not to over-stir it. Just mix until incorporated, otherwise waffles might be tough.
Heat your griddle pan over high heat. As soon as it’s heated up, drop the extra teaspoon of butter and move it around so that it covers the whole surface neatly when melted.
As soon as the butter melts, pour the whole waffle mixture in, and spread it around to fill the pan evenly.
Lower heat to medium-low and cook the waffle for 6 minutes, or until brown on the bottom.
Flip and cook on the other side for another 6 minutes, until golden and cooked through. Don’t worry if you can’t flip in perfectly like a pancake. Mine broke up too, but I just went with the rustic look. 🙂
For the extra crunchiness, keep cooking the waffle for a few more minutes on each side. Serve with your toppings of choice (yogurt and fruits; egg and avocado, etc).