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Place all ingredients in a blender and blend on high until a smooth batter forms.
Wait 5 minutes for the batter to thicken. Plug in waffle iron.
Lightly brush oil onto the waffle maker. Immediately, add the batter into the center of the waffle iron (a little over 1 cup for a Belgian waffle maker and a little over ½ cup for a standard waffle maker, or ½ cup in a Belgian waffle maker for ruffled edges), then cook according to the waffle iron’s instructions. Add a splash of milk if the batter becomes very thick while waiting for the next waffles.
Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm. Serve topped with maple syrup.
Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.