So after my mother-in-law passed away, one of the things I got from the house was her Belgian waffle maker. This is the real, original deal, folks! It's from 1965 or so, makes ONE small waffle at a time, has no heat control, no timer, and no on/off switch! Plug it in, it's turned on. Unplug it, it's turned off!
Those controls (or lack of them) sort of make it difficult to make a successful waffle. The first time I attempted it, I was using a malted waffle batter (Golden Something brand, the same brand that Marriott uses for their Residence Inn and Courtyard Hotel breakfasts). That attempt came out really really dense - tasty, but very chewy - and the waffles were cooked properly and didn't stick to the waffler.
Today I used Bisquick, following the waffle recipe, and, boy, they were very tasty. However, even though I sprayed the waffler (like I had done the first attempt) and there was more oil in the batter, today's batch cooked up too brown and stuck to the waffler.
Luckily, we're not too picky about our waffles and ate them with gusto, slightly crunchy edges and all.
(When I poured the batter for the first one today, I used too much batter and it sort of exploded all over the kitchen... I'm so happy that we have a "I cook, you clean" policy in our kitchen!)
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