Preheat your waffle iron for 3–5 minutes on medium-high heat until fully heated. You'll know it's ready when the heating light turns off or stays steady.

In a medium mixing bowl, add 10 g vanilla sugar, 1 egg, 1 pinch of salt, 133 ml milk, 80 g sugar, and 166 g flour.

Whisk everything together for about 1–2 minutes using a wire whisk or fork until the batter is smooth and lump-free. Don't overmix—a few tiny lumps are okay.

Checkpoint: Your batter should be pourable but slightly thick, similar to pancake batter consistency.

Spray or lightly brush your preheated waffle iron with cooking spray or neutral oil to prevent sticking. Close it for 10 seconds to heat the coating.

Open the waffle iron carefully and pour about one-quarter of your batter (roughly 40–50 ml) into the center. If your iron has a fill line, use it as a guide.

Close the lid gently and cook for 4–5 minutes until the waffle stops steaming and the exterior is golden brown and crispy. If your waffle iron has a timer or light indicator, use it as your cue.

Checkpoint: The waffle should lift away easily from the iron and feel crispy to the touch. If it sticks, cook for another 30 seconds.

Using a fork or wooden skewer, carefully remove the cooked waffle and place it on a serving plate. Serve immediately while hot and crispy.

Repeat steps 5–9 with the remaining batter to make 3 more waffles.

If stacking waffles before serving, place them on a cooling rack or warm plate in a 200°F oven for up to 5 minutes to keep them warm and maintain crispiness.