Whisk dry - Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.

Whisk in wet - Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick - slightly thinner than pancakes.

Recommended resting (Note 1) - Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.

Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.

Cooking - Use a ladle to pour batter in to just cover the iron. Don't get greedy - it will leak out the sides! Cook until golden and crisp - my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.

Serving - Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!