I know you can cook them, but you apparently need a lighter batter so it’s not as poofy. I basically just want a waffle minus the inlets/texture. That way it is smooth like a pancake but crispy and puffed like a waffle. Does anyone know if you can use regular waffle batter or should I just make them with an iron and not bother with all this? Thanks in advance, everyone.
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Emu - said
October 29 2010 @ 02:15
The only real difference between pancake batter and waffle batter is, you put oil in waffle batter so the batter won’t stick to the waffle iron. With pancakes you oil the pan.
If you want your pancakes to be puffed like a waffle…add more flour to your recipe. If the batter is kind of thick when you pour it, it will puff up. Thin batter runs across the pan and makes a crispy pancake…like with crepes.
gracel313 - said
October 29 2010 @ 02:15
Use the waffle iron. Using a frying pan will just give you slightly fluffier pancakes. Waffles bake on both sides at once so they stay poofy.
JOHN - said
October 29 2010 @ 02:15
Waffle may have a little more baking powder but is basically pancake batter in a waffle iron.