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thanks for the tips … the problem I’m having is with the inside of the waffle ..the outside is somewhat crispy but the inside is mushy.
A few questions for you: Is the inside mushy, as in gummy? And is your waffle iron Belgian-style (thick waffles) or American-style (average thickness waffles). Also ,what recipe are you using? Our buttermilk waffle recipe? https://www.simplyrecipes.com/recipes/classic_buttermilk_waffles/
Finishing the waffles in the oven in any circumstance has always helped me out. Did you give that a go? Good luck!
Thanks for the suggestions. You answered my question and I learned a few things, milk vs. buttermilk.
willing to make any recommendations on a good waffle iron?
Hi, Thomas! I LOVE my Breville waffle maker. I admit that it’s a spendy one, but it has made consistently excellent waffles for at least 5 years now. (And even survived a waffle-making competition!)
Yum!! I agree- crispy is a necessity!
You can also throw the softening waffles in a toaster and forego the oven…
I do this with leftover waffles, for sure! The oven is more practical for crisping up the whole batch at once for a family breakfast, though.
My go-to tip is to swap out some of the flour for cornstarch of rice flour or cornmeal (but only if I’m doing overnight yeasted waffles, otherwise the cornmeal is too gritty. It needs time to hydrate overnight). The pure starch of cornstarch or rice flour give the waffles a super crispy edge.
I agree with using the cornstarch. If you swap out about 1/4 of the flour called for with cornstarch, then placing the “done” waffles directly on the oven rack to keep warm while you finish the rest, they’ll stay nice and crispy.