When in doubt, use an entire stick of butter. Let it melt slowly on low heat.
Fully melted brown butter:
A Buttery Digression: When you purchase a stick of butter, it's a smooth emulsion of fat, water, protein, and lactose (roughly 80% fat, 15% water). When you apply heat, it's incredibly easy to break this emulsion - meaning the fat and water separate and the protein and lactose clump together and fall out of solution. Clarified butter (a.k.a. ghee) is just butter that has been lightly heated such that the water evaporates and the proteins and lactose clump together so they can be easily strained out. Clarified butter is pure milk fat. Brown butter cooks a little bit longer than clarified butter until the lactose reacts with the proteins to form delicious little nutty brown flecks.
More on the Maillard Reaction: It's a redox reaction! Lactose is oxidized (gives up a proton) while an amino acid is reduced (accepts the proton) to form any of several aromatic, ring-shaped, compounds (i.e. pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles). These aromatic compounds stimulate our taste and smell receptors resulting in a delicious response!
And now, back to the waffles...
Combine the wet things:
1 1/2 cups whole milk
Combine the dry things:
1 1/2 cups flour
1 Tbsp Sugar
1 Tbsp Baking Powder
When the iron is hot, I whisk together the wet things and the dry things to make the waffle batter.
Butter the iron and apply the batter!
The set up:
Butter, waffle iron, batter, and of course - a cup of coffee
The perfect waffle.
...I love watching it cook!
Everything stays warm in the oven!
What happens from here is up to you. Waffles make great companions with any of theses toppings:
Peanut Butter (or any nut butter)
Fresh fruit cooked with butter and sugar (a la Bananas Foster)
Cinnamon & Sugar
Waffles also make an excellent substitute for bread - they can be toasted, used to make sandwiches (especially breakfast sandwiches!), or my new favorite - battered and pan-fried to make waffle-french-toast!
Waffle with chicken, fried egg, and cole slaw
Making waffle french toast
Waffle french toast mini sandwich with...
Reference: On Food & Cooking by Harold McGee