Waffle Tips

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.

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