Every day but one, I have made waffles for breakfast. The novelty simply hasn’t gotten old yet.
There are a few things I have learned about making waffles with these numerous, closely-timed waffle-making experiences under my belt.
- I really, really, really love waffles. I already knew I loved waffles, but the fact that I have eaten them six out of the last seven days has added the “really, really, really” to that statement.
- Thicker waffle batter usually means a more solid waffle. This new waffle iron has really deep pockets, and if the batter’s too thin, the strength of the soft waffle interior is not enough to overcome the tackiness of the outer waffle to the waffle iron surface. You end up sort of gutting your waffle. It does not render the waffle inedible, thank goodness, but it’s certainly not as pretty. Thus, thicker batter is better. It’s been challenging to figure out the correct batter consistency, and I haven’t quite mastered it yet, but this is mostly because I am a maverick in the kitchen and it pains me to be exact with measurements.
- Pam spray is your friend.
- I need to buy a set of wooden tongs for getting the waffles out and onto the plate. I started out using a metal fork and quickly realized that was, in a word, stupid. So I switched to a wooden fork we have, but wooden tongs would be an ideal tool. It is my mission this week to find a good pair. I’m thinking Williams Sonoma is probably a good place to start, but the cheapskate in me will check out Target first.