1. Heat a large skillet over medium-high heat with just a drizzle of oil.
2. Once pan is heated, add sausage to pan and cook, breaking apart with a spoon or spatula until the sausage is browned and partially crispy. In the last minute or so of cooking add in the maple syrup and combine. Total cook time will vary, but my sausage took about 6 minutes. Once cooked, remove from heat and set aside.
3. Then start your batter: in a large bowl combine your flour, baking powder and salt. Set aside.
4. In a separate bowl combine the milk, oil and eggs. Whisk ingredients together thoroughly.
5. Next, gradually pour milk mixture into dry ingredients, whisking until just combined (some lumps here is fine).
6. Add in your crumbled/ cooked sausage (reserving approximately 1/4 cup if desired for topping), cheese, scallions, and seasoning.
7. Mix gently until all add-ins are well-incorporated, but don’t over-mix. A few lumps remaining is still fine.
8. Heat your waffle iron per owner instructions. Lightly spray cooking spray into iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to re-spray your waffle iron as necessary.
9. Once cooked, stack up a couple of your waffles and sprinkle with additional scallions, cheese and sausage, if desired.
10. A little maple syrup and even a fried egg are also perfect toppings for this dish, though not necessary.

Please note: I used a mini waffle maker for these (I just think mini is more fun!). I used this one here, which yields waffles that are approximately 4 inches in diameter. Recipe made 12 mini waffles.