Let’s say you got a waffle iron as a holiday gift.

Or, let’s say you did not get one; this might be the ideal time to go out and acquire one on sale.

Waffles are really no more difficult to make than pancakes. The indentations do a splendid job of catching and holding melting butter and rivulets of syrup. And the store-bought, reheatable kind can’t hold a candle to waffles made from scratch.

At the University of Michigan at Ann Arbor, waffles are held to be such an inalienable human right that waffle irons grace every dormitory cafeteria; pitchers of waffle batter stand beside them, at the ready. Students leave college with not only an education but also a fearless knowledge of waffle-baking. Unlike so many other graduates nowadays, they, at least, will not find waffles intimidating.

There are only a few things to remember about making waffles:

It is not necessary, or even desirable, to wash the waffle iron between uses. Before it acquires the seasoning of time and use, you may brush oil very, very lightly across the grids, or spray lightly with cooking oil. But once the waffle iron has seen a few bakings, all you need do is brush any crumbs out before putting it away until next time.

Let the iron heat up before trying to make the first waffle.

Don’t peek too soon; this is often the reason for waffles that stick to the iron.

Serve waffles as they come off the iron, even if this means staggering the eating of them. Or, if you must, keep warm briefly in a 200-degree oven.

Waffles freeze admirably, well-wrapped, so you might want to double the recipe and make extras to pop into the toaster later on.

Waffles are usually a breakfast treat or a dessert, often topped with fruit and ice cream or whipped cream. They can also be served as a side dish instead of hot breads.