Every 6 months I get an overwhelming urge to try making vegan waffles. Out comes the waffle iron with its caked on debris from last times failure and I gently pick and scrape until its shiny and inviting. I read through all the troubleshooting tips , heat it up, oil it and pour in the batter only to be greeted with a mashed up mess (from opening it too soon) or a hard exterior with hollow innards (when I leave it too long). Ultimately the problem stems from the fact that here in Scotland a waffle is made from potato and should be served with tomato ketchup. I have no idea what a flour based waffle should be like.
However, while in the midst of a disastrous waffle session I made the wondrous discovery that the waffle batter makes the best pancakes (or drop scones) ever. Great straight out the pan, great cold, great toasted the next day. They’re not too sweet (I use plain unsweetened yogurt), they’re light and they’re fluffy.
(The recipe I use is the Blueberry Waffle recipe from Vegan Yum Yum and I should probably clarify that there is nothing wrong with the waffle recipe just my capabilities and Hannah has infinitely more luck with battered goods than me. Have a look at her waffles with blueberry cream and her pancakes with berry sauce.