> wrote > Egg whites are generally used only for Belgian
waffles. For regular waffles,
> only about 3/8 inch thick, there isn't much point to going with a lighter
> batter. IMO, if you want anything that light, make crepes.
>
> I use a Chef's Choice Waffle Pro 830 (regular, not Belgian). Available for
> ~$65
> new. This one's about ten years old, and gets used every weekend. It has
> two
> settings, one for "crisp exterior, moist interior" and one for consistent
> texture (I forget the precise wording).
>
> I use "crisp exterior, moist interior." I spray it cold with Pam or
> equivalent,
> and it's good to go for as many waffles as I've ever needed to produce
> (~50). It
> warms up in five minutes, the first waffle doesn't stick, and it cranks
> out a
> perfect round waffle in 90 seconds. On setting 5 (out of 6), they're
> perfect to
> our taste when the light turns green.
>
> When I'm done and it's cool, I wipe the grids, place a paper towel between
> them,
> and put it away. No drama.
>
> Krusteaz is excellent, Aunt Jemima Original is fine. I usually add a few
> drops
> of vanilla. Any recipe that doesn't call for egg whites and contains
> enough fat
> should be fine -- the rest is up to your individual taste.
>
> -- Larry

Very helpful guidance. I thank you all. I didn't even know what 'Belgian'
meant. Larry, I looked at the comments on the Chef's Choice and my golly,
there was a heap of kicking and cussing about them. Mostly about blowing
the fuse if plugged in at setting 6. That puzzles me. I don't think I'd
ever plug in an appliance that was set at 'damn the torpedoes, full speed
ahead'. And thank you for the recommendation for Aunt Jemima. That
should save me some minutes. Polly