Thanks for the great waffle tips. I've discovered the same things in making waffles over the years. I've always kept my waffle iron handy - it takes up little room on the counter when in use, much less than my griddle for pancakes. And I can use the stove for other things like bacon and eggs while preparing the waffles. One thing I've noticed - when I brush the iron with coconut oil, the waffles are crisp, but seem to always stick. So I use organic vegetable shortening or olive oil instead. We save using butter for putting on top of the waffles. And don't forget waffles as a base for savory dishes. Here in the South, Chicken and Waffles is a stand-by meal. They also make a good base for creamed vegetables such as spinach.

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