Plug in your waffle iron and set crispness to just done (not as crispy as you would if eating as-is).
In a medium-size bowl, mix together flour, salt, baking powder, and sugar.
In another bowl, mix together egg, milk, oil, and vanilla.
Pour wet ingredients into dry and mix until just combined and there are no lumps.
Pour batter onto waffle iron and cook until timer rings for a bit less than medium.
Preheat oven to 375°F.
While waffles are cooking, fill a medium-sized pot halfway with water and bring to a boil. Once boiling, very very slowly add baking powder a tiny amount at a time. Be careful, as water will bubble up with each addition.
Once all baking soda is added, drop one waffle at a time into boiling water and hold under the surface with a slotted spoon. I kept each waffle under for about 20-25 seconds, then flipped for another 20-25 seconds. Remove waffle and let drain a bit on a wire rack over some paper towels.
Once all waffles are done dipping, sprinkle each with kosher salt. Place on a baking sheet and bake for 35-40 minutes or until browned.
Remove from oven and let cool a bit. Serve each with a scoop of ice cream and your favorite toppings.
Notes
Basic waffle batter recipe slightly modified from Allrecipes.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.