People often ask what we put in our waffles. The honest answer is flour, milk, butter, a little sugar and time.
We mix the batter in the evening and leave it in the cold overnight. As it rests, the flour takes up the liquid fully and the batter relaxes. A rested batter spreads evenly on the iron and browns better.
In the morning we stir in melted butter and heat the irons properly. A waffle iron that is not hot enough gives you a pale, soft waffle, and nobody wants that.
Each waffle is cooked to order for a few minutes until the steam stops. That is the sign that the outside has crisped.
For delivery we pack waffles in vented boxes so the steam can escape and the waffle stays crisp on the way to you.
