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The latest addition to my vast array of kitchen devices is a circular rotating waffle iron. Having looked around the interwebs there are thousands of recipes out there for waffle batter, so do any of our culinary types have a decent recipe they use?

Also, are any of the pre-made mixes any good?

Paging Pep!

http://www.krusteaz.com/products/pancak ... waffle-mix

My personal favorite.

Taste is homemade.

Making them from scratch is a PITA and messy.

Stayed at a hotel in SLC that had one of those things in the breakfast room. I was intrigued, but took 15 minutes to work out that the cartons of milk were actually waffle mix

Most important thing IMO is to use real eggs. Separate them and add the yolks to the batter. At the last minute, fold the whites in for really fluffy waffles.

I really don't want to use a mix if I can get away with it, though I might get some just for trial purposes. I don't mind getting messy - there's always something cooking in this house so that's not an issue.

bhmbaglock wrote:Most important thing IMO is to use real eggs. Separate them and add the yolks to the batter. At the last minute, fold the whites in for really fluffy waffles.

Great tip, I've seen this mentioned on a couple of recipes

I tried the krusteaz pancake mix last weekend and my waffles sucked.

Of course it wasn't the "Belgian waffle/pancake" mix...

One other thing. Toppings. Fruit toppings are great but if you're going to do syrup, only real maple. No maple "flavor", Aunt Jemima, etc. Just the real stuff. Real butter too, no margarine. While I'm on it, real whipped cream is great but Redi-Whip, etc. just suck.

bhmbaglock wrote:One other thing. Toppings. Fruit toppings are great but if you're going to do syrup, only real maple. No maple "flavor", Aunt Jemima, etc. Just the real stuff. Real butter too, no margarine. While I'm on it, real whipped cream is great but Redi-Whip, etc. just suck.

Emphasis Mine:

I still use a Belgian Mix. My wife would do it the hard way . . . .

In the end I went for the following recipe which made six full waffles:

250g plain flour
8g baking powder
30g sugar
2 eggs
475ml milk
30g sunflower oil
pinch of salt
dash of vanilla essence.

I separated the eggs and mixed the whites in last minute with the sunflower oil, it worked a treat in keeping the batter from becoming heavy. I'll probably add a little more sugar (or maybe use pure cane rather than caster) next time but otherwise they were very good, especially with some Danish maple syrup I picked up at a Scandinavian shop at the weekend