I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other reci
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recip
We have made too much waffle batter. The recipe includes flour, baking powder, salt, eggs and milk (no fat), and part of the instructions are to beat the eggs u
I'm somewhat curious if I could make myself something like this (though without the retro enclosure, at least initally): While cast iron would probably be th
I just bought a cast iron waffle pan. I've seen conflicting advice about whether it should be seasoned. I have several old cast iron pans and my instinct would
I do not make waffles overly frequently, but when I do I tend to make a mess of my waffle iron. I use a ladle to place waffle batter in the middle of my waffle
My memory might be playing tricks on me, but I swear I've had chocolate chip waffles (or maybe pancakes) where the chocolate chips were still somewhat hard - in
I'm looking for a recommendation for a waffle iron with interchangeable plates for butter galettes. I have one but it's over 30 years old, falling apart and ru
Assume I have a decent waffle recipe that I like. Assume it has nothing particularly unusual for waffles -- this means it has liquid ingredients such as milk or
I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through.
We made large Belgian-style waffles tonight and I found it incredibly difficult to evenly spread the butter in each square. In fact, it was so time consuming, b
All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waf
I am trying to find a way to make a cross between waffle cone and fairy gingerbread. You might call it gingerbread flavored Krumkake or Pizelle. And if possib
I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this bec
The other day, I made waffles for the first time in a long, long time. I had no recipe to use, so I found one online, and used it almost verbatim. When fresh, t
I have a gluten free recipe to make waffles: 2 cups gluten-free all-purpose (plain) flour 2 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda (bicarbonate of
I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat contr
Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still
Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to
I'm in the process of restoring a badly neglected Griswold No. 8 waffle iron (885 886 if it makes any difference). I've got all of the cast iron parts stripped