1. Chop the vanilla seeds and the bean pods into minced pieces with a knife, put them into the milk pot, heat to a slight boil, remove from the heat, cover the lid, and simmer for 5-8 minutes; filter out the pods and vanilla seeds, and let cool naturally.
2. Cut the butter into small pieces and pour it into the basin, add white sugar and heat it over water and beat until it melts.
3. Pour in the cooled vanilla milk and stir well.
4. Add eggs in portions and stir well.
5. Mix low powder and baking powder through a sieve, pour into the custard, cut and mix evenly.
6. Cover the mixed batter with plastic wrap and let it stand for half an hour.
7. Brush the inside of the waffle maker with a thin layer of butter and pour in the right amount of batter.
8. Heat on medium and low heat for half a minute, then turn over, alternately turn over and heat until cooked, take out, and cool slightly.
9. Drizzle blueberry jam with ice cream and enjoy.
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