How To . . . Make Great Waffles

• Make sure that your waffle iron is very hot. Cool iron = lots of sticking. My new Calphalon waffle iron is non-stick and does not require any oil or spray to keep the waffles from sticking.
• Don’t overfill the waffle maker pockets. Spillage is not fun to clean. Start with a scant amount of batter on the first few waffles, until you are sure of the right amount. Different recipes will rise more or less while cooking, so don’t think that the same amount of batter will work with different recipes.
• Once your batter is mixed, do not keep stirring batter between batches. The air pockets in the batter (from the baking powder/soda or whipped egg whites) will collapse with over-stirring.
• Use a ladle or measuring cup (1/2 cup size works well for my waffle maker) to scoop batter. This minimizes the stirring or pouring which will deflate your batter.
• If you are using add-ins like blueberries or chocolate chips, sprinkle them on the batter in the waffle iron (instead of in the batter in the bowl); then use a heat-safe rubber spatula (or the back of your ladle) to move some batter over the berries/chips so that they don’t stick to the top plate of the waffle maker. If stirred into the batter in the bowl, these heavier items tend to sink, requiring more stirring, which will deflate your batter.
• Cool waffles on a wire cookie sheet, not a plate. Letting the air circulate around the waffles will keep them from getting soggy.
• If you are not serving the waffles immediately, place the wire cooling rack in a warm oven (200°F or lower) until ready to serve.
• Waffles are great for making in large batches and freezing in Ziploc bags for busy mornings. Reheat in the toaster to maintain crispy edges.
• Buttermilk substitute: Place 1 Tbs lemon juice in a one cup measure; add milk to one cup line. Stir; let sit for 5-10 minutes before using. Or try dried buttermilk powder that stores in the fridge. Or use kefir.
• Oil (in the batter) makes for crispier waffles; melted butter makes for softer, more cake-like waffles. I prefer using oil in most recipes. Use a mild flavored oil.

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