Butter or oil is essential to achieving a crisp crust, so it's not advisable to try to reduce the fat in most waffle recipes. Use butter, not oil for best flavor and texture.
A thicker batter than you're used to using for pancakes is ideal to produce the moist center while the outside cooks crisp. You may wish to experiment with cutting back on the liquid in many standard waffle recipes.
Separating the eggs, beating the whites and folding them into the batter just before cooking produces a much lighter waffle.
Quick cooking is key, otherwise, the waffle's interior will be overcooked. Preheat our waffle iron (greasing the grids is not usually necessary; the oil will burn and product smoke)and set it at a fairly high temperature, if it's adjustable. You want your waffles to be truly brown, not golden. Check after three mintues of cooking.
Though waffles can be held on a rack in a 200-degree oven for a few mintues, they toughen quickly.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
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