Whisk together flour, sugar, baking powder and salt.
Add milk, vanilla essence and eggs. Whisk until combined.
Add melted butter 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.