1 cup all-purpose flour
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
In a large mixing coliseum, whisk together the flour and the eggs. Gradationally add in the milk and water, stirring to combine. Add the swab and adulation; beat until smooth.
Heat a smoothly waxed griddle or frying visage over medium-high heat. Pour or lade the batter onto the griddle, using roughly1/4 mug for each waffle. cock the visage with an indirect stir so that the batter fleeces the face unevenly.
Cook the waffle for about 2 twinkles, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.