We made apple waffles again today for breakfast, and while it was lovely with strawberries and raspberries from the garden, and star fruit from one of the Chinese supermarkets near work, there were still doneness issues on the waffles. (If you’re wondering why you don’t see those fruit on the picture, it’s because I forgot to take pictures, so I had to use a previous image…)
The first batch, cooked for 5m30s we once again in danger of being over done, and the last batch, cooked for 6m30s, we underdone and a bit soggy. So next time I think I’ll do 5m/6m/7m cooking times.
Also for this batch I didn’t have a large egg, so I used two medium eggs, and that worked fine. As did using three apples. We had a bit of batter left over, but that’s actually probably better than having to scrape around the bowl for the last batch as normally happens.
Bulmer Food 
The waffles you’ve made previously look fine to me so you’re obviously doing something right.
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Before the fruit goes on it’s very noticeable that the early waffles are much darker, and the final batch is always not as crisp as we’d like. It’s getting better with each revision, the cornflour really helps, but I’m striving for perfection!
By the time you come up for my 40th birthday I intend to have them perfected, so we can all have a waffle breakfast before you head home.
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