On weekend mornings this is so easy to whip up while little ones are still sleeping, and then just throw them in the waffle maker when everyone makes their way to the breakfast table. These are a very basic, but wonderfully crispy and tangy waffle. They have just the right mix of sweet from the sugar and acid from the buttermilk. I serve them with crispy bacon, and tons of butter and maple syrup.

2 cups AP flour
4 tsp baking powder
1 tsp salt
2 TBS sugar
2 eggs, beaten
1 ½ cups buttermilk
1/3 cup butter, melted

Sift dry ingredients together. Beat together eggs, butter and milk. Combine the wet into the dry ingredients. Cook the waffles in a lightly greased waffle maker until they are golden brown.

Warm the maple syrup, and serve with the waffles.