On Sep 4, 11:28*pm, "Polly Esther" > wrote:
> I want to learn how to be just a Killer waffle maker. *There's probably a
> hundred or so waffle recipes here and a VillaWare waffler. *The Villa and I
> are not friends. *I'm thinking that with many attempts and tests I should
> become comfortable - competent - and maybe even great in time for a holiday
> brunch or supper.
> * * I've read Julia, AB, Corriher and Crocker. *One uses yeast, one puts the
> batter in the refrigerator overnight. *One beats egg whites and folds them
> into the batter. *They all think it's pretty simple.
> * * I can't even manage to yank a waffle from its non-stick well-oiled
> tenacious grids.
> * * Do I have a defective waffle maker? *Need a better recipe? *Tire tool to
> beat on the grids?
> * * * * *Is there a happy waffle maker here who can help me? * Polly

Oh, yes, I forgot - I use the recipe on the Bisquick box and Bisquick
(the low-fat kind). I don't see any reason for yeast or for a souffle-
type batter. Putting it in the refrigerator probably wouldn't make a
big difference. Yorkshire Pudding should be refrigerator-cold and
goes into an oven-hot greased pan, but I can't see any reason to make
sure waffle batter is really cold.

N.