Bobby:
With the round Waffles you get on a roll and don't know when to stop. LOL !!!

I don't know your recipe but you may only have to thicken the Batter.
Don't pull up on the lid too hard, or you will split the Waffle in half.
You can feel, when it will release. Unless there is something wrong.
- - - - - - - - - -
If you peep in " Toying on buying a Waffle Iron ",
( a few Posts down )
there is a lot of info you can use.

I put in my recipe for Pancakes and Waffles.
Go down to Waffles and read it.

Also compare Recipes, maybe you will find something.

Let us know how you made out .
LOU

It's been so long since I've actually made them that I can't say what the answers are. Hopefully, someone else can give them.

I will give this recipe. It's from a friend of mine and these are supper light and delicious.

Eddy's Club Soda Waffles

2 cups bisquick
1 egg
1/2 cup vegetable oil
1 1/3 cups club soda

makes about 4 waffles according to my notes. And they freeze really well.

You master the waffle iron the same way you get to Carnegie Hall....
Practise Practise Practise~
Really!
You'll eventually get the hang of it...
What the waffle iron light and timer tells you is when enough of the moisture in the batter has evaporated away ( see that steam coming out of the waffle iron?) and the waffle is done. In the olden days, waffle irons didn't have red lights and thew ay you knew the waffle was done was to watch the steam coming out of it....when the steam stopped, wait 20 seconds or so and the waffle is done.
Remember....a thinner batter makes a crisper waffle....thicker batter makes a chewey tougher waffle.
As for a recipe? there are many...but take any recipe youa re thinking of using and add 2 tablespoons MORE melted butter. Makes a good waffle and it's less likely to stick.
Linda c

Bobby, waffle batter is pretty much the same as pancake batter except you add a tablespoon of oil to it. And as noted above when the steaming stops it's done.
Even if it's non-stick spray the plates with some PAM for Baking spray,, not the regular PAM

Bisquick makes fluffier waffles pancakes but if you don't have any just use regular all purpose flour and add maybe 1/2 teaspoon of salt to two cupss of flour. (and a pinch of baking powder if you happen to have some but not absolutely necessary)

Thanks, I didn't even know there was a recent thread about waffle irons. I've gotta check the forum more often... my little internet sanctuary! I saw a youtube video, but the lady didn't say anything I didn't already know.

LindaC... my waffle iron does not have a light to tell when it's done! That's one complaint some users have of it... Watching for the steam is a good idea. I don't like Bisquick for anything but "red lobster" cheddar biscuits.

You're right, Pete... Baking spray (I use Bakers Joy) is an amazing product! Regular Pam leaves a sticky residue all over everything, but Baker's Joy doesn't. I always had sticking issues with butter or oil and flour, but Baker's Joy has eliminated that.

Here's the recipe I use and love... when I try others, I always go back to this one. I got it online years ago, source unknown. It could have been here, but I'm not sure.

Pancake and Waffle batter recipe

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
2 eggs
2 cups milk
1/4 cup oil

Mix everything up and cook "real good" (OK, I paraphrased that part, but you get the idea). :o)

I feel a batch of waffles coming on... I have some eggs I need to use up anyway. The last three times I went to the market, I bought eggs (and whole chicken), because I forgot I had them. Now I have 3 dozen eggs and 3 fryer chickens to use up... I've never had fried chicken and waffles before, is it any good?

Thanks :o)

Here is a link that might be useful: my waffle iron

I have to disagree . A thicker batter doesn't make a
chewy , tougher Waffle.
Think it may be the recipe's Fault.

I use a thicker Batter and make a CRISPY, TENDER, WAFFLE.
And so do all the others who have tried it.

Bobby:
Did you read thru the Post on Buying a Waffle Iron ???
Lou

Just now, Lou. Found it very interesting. I know this has been talked about before because I remember seeing your waffles and both waffle irons on previous threads. This is a little different though, because it's more about proper technique. Avoiding disaster so to speak. I already have a waffle iron and I'm happy with my recipe.

I'm making some waffles right now... batter running down the counter to the floor and everything! Maybe that's just part of the process and I should just learn to laugh at it. Knowing me I'll clean it sometime next week

I found that 6 minutes in the waffle iron is appropriate... I set the timer now. I don't think mine gets hot enough... it's practically impossible to burn one, but 6 minutes seems like a long time to me!

I'd love to see the Alton Brown episode about waffle irons... that must have been interesting!

Bobby, you just outlined why I shed no tears when I put our Salton waffle iron in the donation bin. (My MIL gave us the one I told my FIL he'd lost his perspective for buying.) The darn Salton held some bizarre amount of batter. I don't remember the exact amount anymore, but it ended up being something like 2.723469 ounces. Whatever it really was, it was NOT a logical nor intuitive amount. I finally found a ladle that was close and marked it with a permanent marker once I figured out the "perfect" amount. You don't want the batter to go all the way to the edges of the template. Also, try pouring it very slightly off center (more toward the hinge than the front).

Linda is right about the steam. I can't see the steam anymore, so I used to feel ridiculous standing there with my hand over the silly thing like I was trying to cast a spell over the waffle iron. LOL!

I've had good luck with a waffle recipe Lars posted a couple years ago. If you decide you want to experiment, let me know and I'll post it. It's on the other computer.

I had to laugh when I read about your first misfit waffle iron. Mom had an ancient one for years that made such good waffles. She passed it on to me when she decided to get a new one. It made wonderful waffles for me too. But you had to be standing on a rubber backed rug or you'd get the beegees shocked out of you.

When I got my first new one (all mine have been square for some reason) it had the removable plates that were reversible (waffle one side sandwich on the other). TheyÂre great. A couple of years ago it had to be replaced and I couldnÂt find one with the removable plates.

The one I have now is all plastic (which I hate) except the plates. I had trouble adjusting the batter amount myself. I can see the river flowing at your house now. LOL I got to where I put a jelly roll pan under mine for a while.

Here are a few solutions I found:
If you have a batter you really like stick with it. Different batters will act differently in the iron.

Get something you can measure with. I eventually found one of my dippers was the perfect size. It will take a few waffles to determine what the right amount is. Less is better to begin with.:-P YouÂll just get a roundish waffle. (grin) Pour the batter in a circle in the middle of the 4 squares. If thatÂs not enough measure a little more out and try the next one. Eventually youÂll have the right amount figured out. But if you change to a different batter you will have to start the process over.

Mine also has a preheat and power light only. As was mentioned watch the steam. But I found that when my iron was preheated IÂd pour the batter on and when it was done the preheat light goes on again. (Old timers disease I think it came on again). So watch youÂre preheat light to see if itÂs also the timer light.

Also when testing as was also mentioned lift lightly and if it doesnÂt release easily itÂs not done if youÂve sprayed the iron well.

Like lindac said. Practice, practice. practice. Linda I donÂt know how old you are but I think our age is telling when weÂre used to watching the steam. ThatÂs how I use to do it when I started cooking. LOL Do kids eyes get real big when you tell them phones had 3 foot cords and you had to pick it up and say hello to find out who was on the other side :-)

Waffle Wisdom...

-Be sure to read the instructions that come with your waffle iron. This should tell you about preheating or buttering/oiling the grids, and may also tell you how much batter to use.

-Most waffle irons use approx. 1/2-cup batter, but it varies.

-Some batters will spread and others will need to be spread - all recipes are not the same. A small off-set spatula will help with the spreading task for thick batters.

-If you've overfilled the grids, let the batter bake about 30-seconds WITH THE LID UP to set the batter, then slowly close the lid.

-Even if there is no more steam coming out of the iron, the waffle may or may not be done baking. New waffle irons may bake a waffle in 90-seconds, but 5 minutes (by which time the steam may no longer be visible) is a common baking time for many waffle irons. If the iron lid doesn't open easily when you first tug on it, the waffle isn't finished baking and leave the lid down for another minute or so. A "done" waffle should be golden brown. Time the waffles the first few to give you a general amount of time for baking. It all varies depending on the depth of the grids and amount of batter it requires to fill the grids.

-Place your waffle iron on a sheet of parchment paper, or sheet of foil to catch the drips and make clean-up easier.

-Your waffles will be richer if you use whole milk, yogurt, or cottage cheese in the batter.

-To hold your waffles before serving, keep the finished waffles warm in a 200°F oven, placing it directly on the oven rack. They will hold for 20-30 minutes using this method.

-Cool waffles on a cooling rack before you put them into storage. Stack cooled waffles between squares of waxed paper or parchment paper and pack into a plastic container or plastic bag (press out as much air as possible from the bag). Waffles freeze up to 1 month.

-Reheating... Place in a single layer directly on the oven rack of a preheated 350°F oven. No need to defrost them. They take about 10 minutes to heat. Keep in mind thicker waffles will take longer than thin waffles.

-Grainlady

Grainlady:
I knew that !!! Lol

Bobby:
" Found it very interesting "
I tried to help you but you seem to have your mind set.

Maybe one day you will try a new thicker Waffle Batter and wonder why you didn't do it sooner.
If my Recipe wasn't good, I wouldn't tell anyone to use it.

But what I can't understand is, when someone asks for help,

Why would they keep doing the same thing that didn't work, with batter running all over the Countertop.
Isn't it worth a try ???
Lou

I am just learning about waffles too. Grainlady's tips are very good. My SD waffle batter is very thin so I have to leave the lid up and let the batter cook for about 30 seconds before closing it, just to avoid batter running down everywhere.

My Belgium waffle iron hold about 1/2 cup of batter. I pour batter on the back half then the front half, start from the center and use the bottom of my measuring up to spread the batter out. No need to spread all the way to the edge because once the lid is down it will push the batter out more.

My waffle iron has a dial to adjust the crispiness of the waffle, as well as a green light indicator. I usually use "#3" which is medium heat. I don't use the green light but to watch the steam (bad habit? LOL). Once I don't see any steam, I lift the lid to check for doneness. I too, have waffles more brown on the bottom than the top (because I let the waffles cook open-lid first). So I flip the waffle over (now the upside is in contact with the bottom of the iron), close the lid for another 30 - 60 seconds. When I open the lid again, both sides are browned evenly.

And Lou, I definitely will try out your recipe next time. Thanks for sharing!

Al

Ok Lou, here's the deal. I posted to get help gauging the proper amount of batter to put in the waffle iron. I like my recipe, and it is pretty thick. I do not like whole wheat flour, so that is why I didn't try your advice. Now if I had posted a thread asking for the best whole grain waffle recipe in the world, I'd have tried your recipe. I didn't realize that you were pointing me to the other thread specifically so that I would use your recipe. I thought you were just doing it because it contained good overall information. It did... someone mentioned an Alton Brown waffle episode. I found it on Youtube and enjoyed and learned from it. I don't take all the advice I get, and I doubt anyone does. I read it and decide with my own common sense if I should try it. I still appreciate advice that I don't take though. The person who typed it spent time and effort doing it just to help me and that is very nice.

I saw the Alton Brown waffle video on youtube. It is very neat and I learned to leave a gap of space between the batter and the edge of the waffle iron. He also mentioned cooking for 30 seconds with the lid open before closing it. Of course I found the video after I made the waffles!

Of course Grainlady suggested that here too... Thank you once again for your expert advice! I used your reheating tip this morning and the waffles heated up beautifully from frozen. Very important for me as I don't have room for a regular toaster or toaster oven. Thanks also for confirming that 5 minutes is OK for a waffle iron. I thought there was something wrong with mine because it wasn't done in 90 seconds.

:o)

Bobby....the "rule of thumb" is to ladle some batter into the waffle iron and if it overflows....you put in too much...add less next time! As I said "Practice Practice Practice!!
Your waffle recipe is what I use....but I use melted butter instead of oil ( mostly....sometimes I get lazy) and add 1/2 tsp pure vanilla extract.
It's probably healthier to use whole wheat flour in everything...but sometimes I just want white fluffy waffles....and pie crust and biscuits.
Remember...practice makes perfect....or at least better....well maybe it just makes lots of waffles!
Linda C

Just a thought, in case someone hasn't already suggested it. Place your iron in a jelly roll pan. It'll contain the mess. Easier to clean than letting it drip all over the counter and floor.

FOAS, that's a good tip, I still over fill my waffle maker sometimes.

Bobby, it's all a matter of practice, soon you'll know how full and how long to cook them. I like whole grain waffles, but the kids like the fluffy white ones so that's what I mostly make. You have a recipe you like, so I say keep using that and keep practicing.

As I mentioned, I still over fill mine sometimes, if I get distracted and don't pay close enough attention, and then I get that mess to clean up.

Maybe less of a mess, thanks to FOAS...

Annie

FOAS is right. That jellyroll pan helps cut down on the mess quite a bit.

Bobby, five minutes is about how long it took the Salton, too. The other thing is to make sure it's BACK up to temp before you put in the next waffle. That will cut down on the chance of anything sticking.

You would think the companies would include a little ladle with the waffle irons like how rice cookers come with measuring cups. It would at least help us get it a little closer to the correct amount.

Bobby : I apologize.
Sorry ! I had you mixed up between the 2 Posts.
Thought you wanted some WW flour in the mix.

You can omit the WW if you ever want too try the recipe.
It is basically the same as your's except for a few minor things. Might make the difference.
Thanks, Lou

And, in reading the thread carefully, I also see that Mike suggested the jelly roll pan and Grainlady suggested foil. So why the heck didn't it ever dawn on me to put something under the blasted waffle maker, huh?

Annie

Working in jellyroll pan is a good idea. A similar idea is to have a cake pan in your cupboard and place all your oil bottles and oil cans in it. It keeps the shelf clean.

Jim

Why does everyone have the batter running all over the counter. ???

Because our eyes are bigger than the waffle iron? LOL Al

I have the same Cuisinart waffle iron as Hawk. I make a nice thick batter with one of the recipes from the included recipe book - the Nutty Whole Wheat Waffles - yummm - and I've found that if I use a 1/3 cup dry measuring cup, there's no spillover and it makes a perfect waffle. As mentioned above, I pour in the batter towards the back half of the waffle maker and close the top - voila - perfect waffles every time.

Helene

Hello Helene, welcome to the forum! Your idea sounds like if we find a set measuring item for the batter, we should keep it. I just eye-ball my ladle, I'll try your method.