My mom never used seltzer in her waffles, but it is essential for this gluten-free version. The fizz gives a delectable light-on-the-inside, crisp-on-the-outside texture. Divine for breakfast and devilishly good with fried chicken (especially Batter-Fried Chicken, page 59), these waffles dare you not to enjoy them. Waffles are at their best the moment they come out of the iron. But if you've got to get a bunch made up before serving, keep the first batches warm in a 300 degrees F (150 degrees C) oven, on a metal tray, haphazardly stacked so they have airspace and don't steam one another. These freeze beautifully, too, double-wrapped, for up to a month. The best way to reheat them is in the toaster, just like Eggos. And that's all that this waffle and the commercial kind have in common.
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