Classic Waffles by Alex Erwin France Makes six 7" waffles 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons sugar 2 eggs 1-1/2 cups warm milk 5 tablespoons butter, melted 1 teaspoon vanilla (optional) cinnamon Oil the iron with a 1" chip brush and a small amount of vegetable oil. This is the last time you will need to oil it during this waffle session, so you can put away the oil and put the bowl and brush over by the sink for cleaning. Set a large gas burner to medium-high and start the waffle iron heating. Flip it occasionally. Let it preheat while you make the batter. The ideal temp is 425°F on both sides. Mix dry ingredients in large bowl, set aside. In separate bowl beat the eggs. Add milk, melted butter and vanilla and stir to combine then add to dry mixture and mix until blended. Use a bit more than 1/2 cup batter per waffle on a no. 7 waffle iron. (Note: 3/4 of a small Ikea drinking cup is about right. For a no. 8 waffle iron, try 1 to 1¼ cups.) Cook two minutes then flip. After two more minutes remove the waffle and immediately add batter for the next. Add the batter to the hot side then flip the pan immediately and start the timer. If the waffles stick it may help to shake the pan side to side a bit before opening. As you go along they will come out more easily. As the pan gets more seasoned eventually they will fall right out. =============================================================================== I would recommend you start over by cleaning the waffle iron thoroughly with lye. Oil warmed iron slightly with solid Crisco and wipe dry. When you are ready to cook heat the iron until it just starts smoking when you open it. When both sides are close to smoking temperature spray the insides of both irons with PAM lightly. I use a tablespoon of liquid oil (or melted butter) in the batter itself. The Pam is just to get started. Pour the batter onto the hotter of the two sides (the one that was towards the stove last) close the iron and filp it over. (Until the waffles stop sticking use only enough batter to make a 3/4 size waffle.) Continue cooking for about 1-1/2 minute (roughly) then shake the handles side to side some to help break the waffle loose. If it sticks and looks like it's done get the iron away from the heat and remove or let iron cool some and wash it out with a scrub brush or whatever. Start over. If the waffle comes out ok then continue heating the side of the iron that was last towards the stove until it just begins to smoke when you open the iron. Pour in the batter close iron and flip right away or when the batter is not runny (maybe 5 seconds). For each waffle I only flip once. After a while you will get the hang of it. Experiment. If something doesn't work try something else. More oil more or less heat etc. After maybe 4-5 waffles the iron should be getting seasoned and you can dispense with the Pam. Use less and less Pam each waffle or try not using it for a waffle and see if it sticks more. The oil in the batter is all you need and that way you don't end up with a buildup of cooking oils on the irons. Others probaby do things differently than I do but I've had great luck and waffles on my Griswold iron for 35+ years and use it several time a month. =============================================================================== The following procedure worked perfectly: heat the iron for eight minutes (four on each side {propane gas medium heat}); spray inside of iron just before cooking (1/2 cup of batter #8 iron); slightly reduce heat for cooking; 20sec turn 1 1/2 minutes turn 2 minutes remove waffle; perfect. Crisp Waffles (somewhat diabetic friendly) 1/3 cup buckwheat flour 1/4 cup oat flour 1/4 cup whole wheat flour (Prairie Gold white whole wheat) 1/4 cup golden flax (ground fine) 1/2 teaspoon soda 1 teaspoon cinnamon 1 tablespoon baking powder. Stir together in large bowl. Wet ingredients: (stir together in small bowl and whisk until foamy) 3/4 cup skim milk + 1T vineger 1/3 cup half-n-half/soy milk mix 1 egg 1/3 cup water. 1/4 cup oil (canola). Stir and pour into dry ingredients. Batter is thinner than usual - let set for five minutes. Bake in hot sprayed iron. =============================================================================== NON-STICK WAFFLES BY: GREG STAHL Waffle Recipe 2 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 1 tablespoon sugar 2 eggs 1 3/4 cup milk 1/2 cup butter melted Heat your waffle iron. I use a #18 Griswold Heart and Star on a low base on an electric stove. It will be important for you to experiment with the temperature settings on your stove as I sure did until I found the right temperature setting. Beat eggs add sugar then salt. Beat in flour with milk and then add the butter (melted first). When the waffle iron is hot then add the baking powder as this will allow the baking powder to work and make fluffy waffles. Spray the top and bottom of the iron with PAM to inhibit sticking. Add enough batter to the center of your iron to make about 1/2 to 3/4 of it filled and then close the waffle iron. Cook on one side for about 2 minutes the flip the iron over for about 2 minutes. If you waffles stick then the iron is not hot enough or it is not seasoned enough. Experiment it will pay off!!