If using a 7-inch round stovetop waffle iron, ladle ½ cup
of batter into the iron and cook, flipping it occasionally,
until the waffle is golden brown and crisp on both sides,
about 8 minutes. If using a Belgian waffle iron, scoop ¼
cup batter into each well, close the iron, and immediately
flip it, then continue cooking, turning occasionally, until
the waffles are golden brown and crisp on both sides,
about 10 minutes. If using an electric waffle iron, preheat
and cook according to the manufacturer’s instructions.
Transfer to a plate, or keep warm on a rack on a baking
sheet in a 200°F oven, and cook the remaining batches.
ORANGE-SCENTED WAFFLES
Replace the vanilla extract with 1 tablespoon orange liqueur,
such as Grand Marnier, and add 1 teaspoon grated orange
zest to the eggs and buttermilk in step 2.
MAPLE BACON WAFFLES
Replace the vanilla extract with maple extract (or 2
tablespoons maple syrup) and add 6 strips crisp bacon,
crumbled, to the batter at the end of step 2.