I pulse this a few times in a blender, and lo! Perfect waffle batter. Don't
need eggs, oil, milk, baking poweder or nuthin' else. Before pouring each
waffle, I spray the waffle iron (the inside!) with a product called El
Molino Canola-Mist (by the way, they have it with olive oil too). Then I
wait until the light on the iron (a Toastmaster Kool-Touch) goes out, but
more importantly, until the waffle has almost stopped steaming. Voila,
perfect waffles every time. They are light, crisp, golden brown.

Such a waffle is the heavenly foundation for not only the usual traditional
toppings (The IHOP Parade), but for anything you think tastes good slopped
over toast or pasta.