I’ve been working on doing some videos of my Brussels waffles. The clip above gives a good sense of the batter and baking experience. I just need to work on pouring the right amount so that the baby side-waffle no longer comes to be.

My most recent waffle, done today, after the one above, had me pouring less into the iron. It gave me enough leftover to pour another small waffle. What was interesting is that the exterior crisped quite well. While it was in for the regular amount of time, cooking such a small waffle would have aided the iron’s heat retention, make the apparent cook temp much higher. So as I think about the waffle’s texture, I feel like going to a significantly higher temperature may be key — 210-215°C and perhaps 3:00-3:10 for a cook time could be the way to go.