Martha Stewart's Clever Way To Prevent Soggy Waffles

"Never Eat Soggy Waffles" is a well-known mnemonic device used to help students learn their directions, but it is also Martha Stewart's mantra when she is making this favored breakfast food. Crispy waffles are what our mouths expect when we order them at a waffle house or we make them for brunch. At their most basic waffles consist of eggs, flour, milk, a little sugar, salt, and baking powder. From there, some cooks will add a favorite extract to enhance the flavor or mix chocolate chips into the batter. But regardless if you like a classic buttermilk, lemon, or orange flavored waffle, the hallmark deep squares need to be deep and golden to hold all the syrup and butter you pile on.

But one of the biggest nemeses to your waffles is moisture. That's right, moisture is out to steal the crispy texture you worked so hard to achieve after slaving over that waffle iron to produce the perfect buttermilk Belgian waffle. That's why you are going to love the lifestyle guru with more savoir-faire in the kitchen than most of us can hope to have, because Stewart has an easy trick to help keep that dampness that causes your waffle to go limp at bay.