I love waffles. Thin like waffle house or Belgian. First forget about buying an over the counter waffle maker. Go to ebay and search Carbon Waffle or Rugged Waffle.You will find a waffle iron that weighs about 50 lbs made of cast iron and aluminum. You can buy one for about $100.00 plus shipping. They usually have about 1 or 2 a week available. They are made in Buchanon Michigan and have been made for over 70 years. You know those ones you see at hotels that you make yourself. Well this is the one they copied. I have four of them and make waffles at our subcontractors breakfast every quarter. I bought one at first then more. They use so much electricity you must run them on different circuts and take an hour to cool down. One of these will last many lifetimes and make the BEST waffles possible. You can also buy waffle mix from http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/goldenmalted/shop.d2w/report
This site sells Carbon's Golded Malted Waffle Mix which is very good however the recipe below is my favorite.
Also this is a pretty good thread on waffles http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=24692
Dont limit yourself with waffles you can put just about anything in them Jalapenos, Sausage and Cheese,Kernels of Corn, Apples, etc....Russ
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt
The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
Combine the melted butter and milk. Add the mixture to the dry ingredients.
Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)
The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
I love the smell of this recipe.