I've owned a
waffle iron for years and use it at least twice a month, yet until recently I had never made nor been served a waffle that I thought was as good as it ought to be. I guess I always loved the idea of waffles more than I actually enjoyed eating them. To me, waffles were
supposed to be light, airy, and, most of all, crisp. But by the time they got to my plate, they were always damp and limp. Trying to serve them to company was worse.
Either everyone was served a decent waffle, one at a time, or everyone ate bad waffles all together. Why couldn't waffles—even when coated with syrup—stay light and crisp to the last bite?
After lots of recipe sampling, I realized the light, crisp waffle recipe I was
looking for didn't exist in any cookbook I owned. If I wanted a really crisp waffle, I was going to have to develop it myself. Three days and a vat full of test batter later, I finally pulled my first perfect waffle from the iron.
