Whip the eggs until at least somewhat frothy, then add all remaining ingredients and mix until almost smooth. It should be slightly lumpy. Add enough batter to cover about 80% of a very Hot waffle iron and cook until it stops steaming (~4 minutes). You can vary the thickness of the batter by adjusting the amount of milk. I usually use more than the 1 cup stated above. Also, the more whipped the eggs, the lighter the waffle. Makes about 4 ~9" squares".

You may need to season your waffle maker the first time with a little spray on "oil" like Pam, but after a couple of times, there should be no sticking.