Sift the cake flour and baking powder together into bowl.

Then, add the sugar, salt, eggs, honey, milk, and vegetable oil.

Mix very well with a whisk. A thick mixture makes nicer waffles.

I always make this mixture the day before and refrigerate overnight. Then, it cooks easily in the morning. I think it makes for a thicker consistency, too.

Heat a waffle maker and scoop some batter onto it with a large spoon.

Once you start cooking, you can cook it quickly piece by piece. If you add waffle sugar, the surface will be crisp (it's expensive, though).

This is the picture when you slice the waffle. A crispy outside and fluffy inside is ideal. The sturdy surface supports heavy cream, so it's great for waffle sandwiches.

I dreamed of a bagle tower, too, so I made a tower with waffles. Ahem!!

This is my waffle maker. It was around 2,300 yen. I can use it for hot sandwiches, but I use it for waffles more often.