I made the waffles from Billís book this morning, and let me say THEY ARE INCREDIBLE. After eating them, Iím not sure Iíve ever eaten a waffle before. Even with the crappy Sunbeam waffle iron I had to work with, they were by far the best. Just like a great pizza Ė feather light, tender on the inside, and a paper thin outer crust. You can really see it in the last picture. I used Ischia, and they had a very sour taste that paired perfectly with the sweet Vermont maple syrup. I may never make another type of waffle.
A couple preparation suggestions Ė once you pour in the batter, donít touch it. Donít spear it around the waffle iron. You will knock out much of the bubbles. After your pour in the batter, let it cook with the top open for 7 seconds or so then close it up.