I don't have anything against the waffle recipe I usually use, but I figured I'd try the one from The New Best Recipe cookbook. I followed the variation that uses regular milk instead of buttermilk. The waffles were good, but nothing special. It's a good basic recipe for a variety of toppings. I prefer my waffles spiced up a bit with vanilla, cinnamon, and nutmeg.

From The New Best Recipe
Makes 3-4 waffles

1 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cream of tartar
1 large egg, separated
3/4 cup milk
2 tbsp butter, melted and cooled

Heat a waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the milk and melted butter.

Beat the egg white until it just holds a 2-inch peak.

Add the liquid ingredients to the dry ingredients in  thin, steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.

Spread an appropriate amount of batter onto the waffle iron. Following the manufacturer's instructions, cook the waffle until golden brown, 2-5 minutes. Serve immediately.

Note: For buttermilk waffles, leave out cream of tartar and replace milk with 7/8 cup buttermilk.