Hamilton Beach Belgian Mini Waffle Maker with Shade Control,...

Most Helpful Review

"This Hamilton Beach (model #26009) Waffle Maker (Proctor Silex is the same company) is really great! It makes evenly cooked, light and fluffy, crisp one-inch waffles (3.5 inches x 4.5 inches in size). The non-stick coating works perfectly and the unit's small size guarantees even heating will not be a problem. (The 4x5 in the title of this review refers to the number of depressions in the waffle. Traditionally, 3x5 is a Brussels Waffle, 4x6 is a Liege Waffle. Both are Belgian. Most waffle makers in the U.S. are either round or square, not rectangular. Ergo, they cannot produce Belgian Waffles. But this Hamilton Beach model is as close as I could get. Unless I spend $800 on a 50lb. cast iron unit from a restaurant supply company. Not likely.)Of course, creating a great waffle depends on more than just the waffle maker. For instance, I always brush on a light coating of refined almond oil (smoke point = 495 degrees F.) before the first batter-pour**. If I smell burning oil smoke before the ready-light goes on, I reduce the temperature. With this unit, I set the min/max knob to max. When the pre-heat light went on (after 4 minutes), the oil was just starting to smoke. I poured the batter into the center of the left 4x5 space and then the center of the right space, finishing off any corners the batter had not yet reached. Once the batter touches the grid, the temperature drops and the smoke, if any, stops immediately. Closing and locking the cover presented no problem. Steam started shooting out right away. Steam is 212 degrees F. so smoke has no chance at this point. As this unit has no built-in timer, but asks you to watch for diminishing steam levels, I just set my own timer to 7 minutes (I use whole grain flours and they always take a little longer to cook). Seven minutes later, an absolutely perfect set of two waffles emerged. They lifted out with a toothpick and slid right out onto my waiting serving plate. Then I poured in the remaining batter, set the timer for another 7 minutes and ate a set of fantastic waffles (after adding fresh blueberries and powdered sugar over them).** Whipping egg whites in a separate bowl is a must. Mix yolks, sugar, milk, butter, vanilla, salt (unless its in the butter), and flour, in that order, until smooth. Dump in the whipped egg whites and fold the batter over the egg whites (look up folding on your own - the better you do it, the better your waffle will be). This kind of batter does not run much. Unlikely you'll have any trouble with over-pouring problems. Also, notice there's no baking powder or baking soda in the batter. No yeast, either. None are needed. The whipped egg whites do it all."