*I usually use self rising flour on this recipe and it makes it perfect every single time. So I usually don't have to include the baking powder and salt, but I know everyone has their preferences.

Add together flour, oil, eggs, vanilla, baking powder and salt. Stir until all liquid ingredients have been absorbed. Make sure it you only have a slight amount of flour left in the bottom of the bowl. It should have all/most of it been absorbed with the liquid ingredients.

Gradually add in milk. I've found it makes the batter a lot smoother and less lumpy this way. I usually add about a 3/4 to a whole cup at a time.

Cook until a beautiful golden brown.

I use a Cuisinart Belgian Waffle Maker set on the third setting and the timer cooks it perfectly. If you have one of those, that is the setting I suggest.

They freeze really well and still melt in your mouth when they are heated up.

ENJOY!