Fix my waffle recipe The other day, I made waffles for the first time in a long, long time. I had no recipe to use, so I found one online, and used it almost verbatim. When fresh, the waffles were very nice, however, the day after they were cardboard-like and lacking in flavour.

I made a double batch. The original recipe calls for:


2  eggs
1 dl sugar
2 dl skim soured milk
1½ dl low fat milk
1 dl water
350 g plain flour
1 ts baking powder
½ ts baking soda
1 ts vanilla sugar
½ ts cardamom
125 g butter


The original recipe told me to mix all the wet ingredients except the butter, then mix the dry ingredients separately before mixing them together to form a smooth batter. It then called for leavening for 15 minutes, before melting and mixing in the butter and cooking.

As I said, I made two changes. One was that I left it to leaven for three hours, in the fridge. The other is that I kept a little of the melted butter - approximately 20 grams - outside of the batter to grease the waffle iron.

In scaling the recipe, I simply doubled all proportions.

Any ideas?
May I also suggest replacing the water with club soda? The carbon dioxide imparts no flavor but forces additional fluffy-ness to the recipe.  I've done this successfully with both waffles and pancakes.