What exactly is it that makes a waffle so gosh-darned good?

Is it the slightly deep-fried flavor, from batter coming into direct contact with the hot iron?

Perhaps the contrast of crisp crust with soft, moist interior?

Or maybe just the way waffles speak to us of happy times. Childhood. Family.

IHOP. Hey, whatever floats your breakfast boat, right?

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Ah, the perfect waffle. Golden brown; light on the fork; crisp on the outside, “creamy” soft at the center; and offering the rich flavor of butter and eggs, with a tiny bit of deep-fried taste from the hot iron.

Since waffles are SO good, remind me again why I don’t make them more often?

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