I’ve spent some time trying to perfect my waffles. Margaret and I both love them, so I’ve been trying to figure out how to make the best ones I could. So I came up with this list of 2.5 things to consider in the creation of the perfect waffle.

1. Batter.

I use Bellegem Waffle Mix from Williams-Sonoma. Scott Levine introduced us to this mix. The problem with it is that it is a little on the expensive side for the amount of waffles it makes, and at least for us Williams-Sonoma isn’t that close by. In a cost cutting and convenience effort, I did some experimentation. I tried different mixes that I got at the grocery store. Passable, but not as good. I tried making it from scratch from 3 different recipes. A lot of work, and not as good. So we stick with the best.

2. Waffle Iron.

I got a Villaware Waffle iron from Williams-Sonoma for Christmas (thanks again Alice and Jacob!) and it helps me in making perfect waffles. They have a few models that do different shapes, but I went with the classic round ones. The iron is non-stick (like most waffles irons are) and gives a good even heat. But the best part is WaffleTone. I dial up a setting on the front of the iron, and it plays a tone when my waffles are done. With my old waffle iron, I would forget to start a timer and then just have to guess if my waffles were done or not (and usually guess wrong!). WaffleTone fixes that problem for good.

As an aside, WaffleTone is hooked into the thermostat on the iron so it can detect when you’ve put more batter on the iron. Because when you put cold batter onto the hot iron, it cools off the iron and the thermostat will kick in to heat the surface up again. Once it knows when you’ve put more batter on, how long until the waffles is done is just a simple matter of keeping time.

2.5 Syrup.

Not everyone likes it, but I do. A few months ago my grandmother asked me if I understood why my grandfather always heated up the syrup before putting it on his waffles. I replied that I had no idea. But I figured it out a few months later after I got my new waffle iron. Cold Syrup on Hot Waffles. It just doesn’t work.

There is another element to good syrup besides temperature. Quantity. Don’t put too much on. That is a classic rookie mistake, especially with a good waffle batter. Too much syrup masks the batter flavor and if you have a good batter, that’s some major flavor you are missing out on.