If serving these with savory food, omit the sugar. When mixing the batter, use 4 tablespoons butter for a leaner waffle, 8 tablespoons (1 stick) for a classic light and fluffy waffle, or 2 sticks (8 ounces) for the crunchiest, most delicious waffle imaginable.

Preheat a waffle iron.

Whisk together in a large bowl:

Thoroughly blend in another medium bowl:

Make a well in the center of the flour mixture and pour in the wet ingredients. Whisk the wet ingredients into the flour mixture with a few swift strokes. If desired, gently stir in one of the:

Preheat the oven to 200°F. Ladle enough batter into the center of the waffle iron to cover about two-thirds of the grid surface. Close the lid and wait about 4 minutes. When the waffle is ready, steam will stop emerging from the cracks of the iron. If you try to lift the top of the iron and it shows resistance, it probably means the waffle is not quite done. Allow it to cook slightly longer and try again. As the waffles finish cooking, transfer them to a rimmed baking sheet and keep them warm in the oven. To preserve their crispiness, set a rack in the baking sheet first, or just put the waffles directly on the oven racks. Serve with: