Better Homes & Garden's Waffles

A good waffle is all about contrast: a shatter-crisp golden shell giving way to a soft, steamy center. This from-scratch batter delivers both, with no boxed mix required.

Heat is everything. A fully preheated iron is what sets those crisp ridges the moment the batter hits the grid. Pour onto a cold or barely warm iron and you get pale, soft waffles that stick.

Grease the plates lightly, even on a nonstick iron. A thin film keeps the waffles releasing cleanly and helps the outside brown into a lacy crust.

Resist the urge to peek. Lifting the lid early tears the waffle in half before it sets. Wait until the steam slows to a thin wisp, which is your cue that the inside is cooked and the outside has crisped.

Serve them right off the iron. Waffles soften fast in a stack, so the best one is always the one you eat first.

Chef Tips

• Preheat the iron fully before the first pour; a hot grid is the difference between crisp and soggy.
• Stop pouring just shy of the edges, since the batter spreads as the lid closes.
• Wait for the steam to die down before opening rather than watching the clock.
• Hold finished waffles in a single layer on a wire rack in a warm oven so they stay crisp.

Variations

• Fold in blueberries or a handful of chocolate chips before cooking.
• Add cinnamon and a splash of vanilla for a warmer, spiced batter.
• Separate the eggs and fold in whipped whites for an even lighter, crispier waffle.