On 6/21/2012 1:21 PM, Pico Rico wrote:
> > wrote in message
> ...
>> On 6/21/2012 10:21 AM, Arthur Shapiro wrote:
>>> In >,
>>> wrote:
>>>
>>>> I'd use Krusteaz
>>>
>>> I noticed this product in the store yesterday, and given the
>>> recommendation I
>>> picked up a box to try in my Cuisinart (non-Belgian) maker.
>>>
>>> The waffles didn't stick at all - always a bit of a worry even on a
>>> non-stick
>>> surface. I thought they were perhaps a bit blander than the from-scratch
>>> basic recipe in the little booklet that came with the Cuisinart, but
>>> reasonably acceptable, and obviously highly convenient. Overall, I can't
>>> complain. Thanks for mentioning the Krusteaz mix.
>>>
>>> Art
>>>
>>
>> Batter for waffles differ from pancakes mostly in the amount of oil used
>> in the batter. If I'm making waffles, I add some oil. I also like to
>> lightly spray the iron with canned oil. The surface texture comes out a
>> lot different if you do. Without the spray, it comes out very finely
>> textured. You may or may not like it that way. I also flip the iron upside
>> down before adding the batter. Don't forget to flip it back! That's just a
>> weird habit I got into.
>
> not a weird habit. Most commercial waffle makers are made to do this.
I started doing this because I used to make yogurt and then made waffles
out of the yogurt. My batters were pretty thin because I used a high
amount of yogurt to flour. This gave me a pretty crispy waffle but
unless I flipped the iron over, it would not fill the top part of the
iron. I pretty much overdid it on the yogurt but I had a few successes.
I don't make it anymore because I'm sick of making yogurt.