A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Modern waffle irons are a breeze to use with their nonstick coatings and reliable thermostats. This is one time I'm delighted to have the guesswork removed-the old kinds offered quite a challenge unless well seasoned. Most pancake batters work for waffles, though you may want to thin the batter with extra milk and add an extra 2 tablespoons oil or melted butter. The extra butter helps give waffles their crisp exterior. For very light waffles, separate the whites, beat them until they hold soft peaks, and fold them into the batter.
Makes eight 2 ounce pops