On Sun, 27 Jan 2013 13:17:19 -0500, "Steve Freides" >
wrote:

>
> I will start by asking if there is _any_ compelling reason to even
> change the recipe at all? The only thing I can think of is, since the
> waffle iron contains the batter, it can be thinner - that seems a reason
> to me, and using water instead of milk would result in thinner batter,
> so I think I'm on board with that particular change. Would using milk
> in the waffle batter tend to make it stick to the waffle iron, or create
> "too-fluffy" waffles, if there is such a thing?

Aren't people always asking here how to make crispy waffles? Using
water instead of milk would be one way. Milk will make a "tender"
pancake.

--
Food is an important part of a balanced diet.