As Daniel Shumski, the author of 'Will it Waffle,' said, 'There is something inherently whimsical and fun about waffles.'
In the Belgian waffle makers, we made all three waffle types: American, Americanized-Belgian, and traditional Belgian. In the American waffle makers, we made Americanized-Belgian and American-style waffles. We made the same type of waffle in at least three makers simultaneously, so we could compare the waffles directly. Additionally, we made waffles on the lowest, middle, and high settings on the makers that had adjustable temperatures.
We noted how quickly the plates heated, and when the waffle makers indicated they were ready to use. We also noted how quickly the irons cooled down after turning them off because you should never store a waffle maker until it is completely cool and clean.Yes, but your waffle will likely be less crispy and thinner than if you used waffle batter. Waffle mixtures have more sugar and fat than pancake batter — this helps brown and caramelize the exterior while maintaining a fluffy inside.
In our testing, we tried making American waffles in all of our Belgian makers and we tested Belgian waffles in our top American-style maker. On the lowest heat setting, the Belgian waffle makers did not cook the American waffles. The waffles cooked on higher heat settings and were thicker than those made on American makers because of the difference in grid size. The American makers essentially flattened the Belgian waffles into American ones.
The Belgian Pearl Sugar is key to the Liege waffle experience. Solomon said,"The pearls then burst and caramelize when the dough hits the waffle iron, spreading a sugary crunch throughout the waffle."
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