First time posting, so direct me if im out of line
Recently I bought a new belgian waffle maker, its very nice, and makes great waffles. However I am having trouble with a specific waffle batter that does not rise enough to fill the deep pockets of the iron.
The recipie I use is a whole wheat and soy flour batter (high protein) that has some honey and sugar for flavor and sweetness. Its basically a recipie from "Recipies for a Small Planet" so I wont post it here for possible copyright reasons(?). But its fairly standard there are only a few minor modifications by me for texture reasons.
Now, I love this batter, as it makes FANTASTIC pancakes and great thin
waffles. But, if I make the batter like normal for waffles in my belgian iron, it does not fluff up enough to fill the deep pockets. Does anyone know what I can modify in the recipe to help them rise a bit more in the iron? They currently come out the correct texture, moisture, doneness, etc. But the top side is not browned since the batter does not rise much.