Hi all, I'm actually one of the owners of the waffle cabin - the other person is Ingrid. When making these waffles as we do (sorry our recipe is proprietary and has taken us years to perfect and still working on it), here's a few hints to keep in mind... 1. This is a yeast-raised dough. That means is needs to rise. A good size is that it should be about twice as big when you want to cook the waffle. You should see a bubbly action going on as this means the yeast is using the sugar and changing it into alcohol (don't get too excited, is vaporized and too little to notice) and carbon dioxide. You need that action to make the waffles a bit fluffier (although it will still be very dense, especially compared to other waffles you know). 2. One huge bit of advice is that you are probably using a waffle iron that has a Teflon coating (non-stick coating on it). (1) Using the pearl sugar may damage your waffle iron and (2) you may be eating bits of Teflon. Not good. What I suggest it to set a little bit of dough aside and to wrap your dough with the pearl sugar into this blanket of dough you have set asise that that you make into a small sort of pizza. It will save your waffle iron and is better for your health. 3. As I said, although our recipe is proprietary, there are recipes to be found online (google belgian sugar waffle, but beware there are some not so good recipes on there as well), or go out and buy the book "Everybody eats well in Belgium (most of us do). It has many other recipes that you will love too I guess. (such as cooking with beer -mmm....) 4. One of the ingredients is pearl sugar. You can buy this online (again, Google pearl sugar) but also here, beware, you want to large chuncks, not the Perl sugar which is much smaller and is more for decoration than this use. We do sell it too through our website www.wafflecabin.com although it is not my intention to promote our website or the pearl sugar we offer. Check around, I think you'll find our prices are cheaper than anywhere else but other than that, any real pearl sugar will do. 5. Last but not least... Use a better flour than your typical low-cost flour. I'd go out and buy some King Arhtur Flour from your grocery shop which should do nicely. I wish you all good luck on your quest. I wouldn't mind considering setting up a FAQ in our website for people trying to make these, but it is very hard to find the line what information I can give out and what is too much. So I think for now I'll stay away from that, but if you have a question that you think is quite general and not asking for proprietary information, I'm always willing to help - Peter.Creyf@wafflecabin.com. Cheers to you all and good waffle making !!! Peter Creyf Now I'm dying to try your waffles, Peter - too bad I'm not a skier! Your yeast-raised waffle is a typical Belgian treat, while our baking powder-leavened version is the more familiar American version. Sorry you don't share recipes; maybe someday you'll be so successful you'll be able to do that. As for the pearl sugar damaging your waffle iron - perhaps your large pearl sugar would do that, but the small pearl sugar we sell simply isn't large or hard enough to harm either metal or its Teflon coating, so no worries there. Best of luck this winter - hope the ski aras have lots of snow! PJH

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