Whisk together plain flour (168 g), caster sugar (20 g), baking powder (2 tsp) and salt.
Add full-fat milk (165 ml), vanilla essence (¼ tsp) and eggs (2). Whisk until combined.
Add unsalted butter (75 g) and whisk until lump-free and smooth.
Optional but recommended: Refrigerate the batter for at least 2 hours or overnight. This makes the waffles softer inside and develops more flavour.
Preheat the waffle iron.
Add 1 ladle of batter per waffle.
Cook until golden and crispy.
Makes 4 waffles. Leftover batter keeps in the fridge for 2 days.