So I have pretty successful gluten-free waffles with this post but now I'd like to make a fairly large waffle. I don't have a large waffle maker/griddle/iron but I do have a fairly deep frying pan which can go in the oven.

I'm thinking of using the waffle recipe I have but essentially using it in the frying pan, in the oven at minimum 200c. The mixture is quite thick but my concern is that the rising won't take place as it does in the iron/griddle.

Is there any reason that a waffle needs to be made in a waffle iron, other than toasting it on both sides and giving it that distinctive square shape and indents?

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    If you're just cooking it in a pan, isn't that just a pancake? – AMtwo Oct 12 '19 at 17:56
  • Well, yes, but I want it to rise. – Matt W Oct 12 '19 at 18:25
  • Pancakes rise plenty @MattW. – GdD Oct 12 '19 at 20:47
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    @GdD but Matt is in England, where they don’t. – Spagirl Oct 12 '19 at 20:55
  • I'm in England, and mine do! But then I'm a transplant from the yooessofay. – GdD Oct 12 '19 at 21:01

If you use a waffle batter recipe, in a frying pan, in a hot oven, what you're making is called a Dutch Baby. I strongly recommend preheating the pan in the oven before adding the batter for maximum rise.

What that will not be is a waffle. It might be good anyway -- you're always taking a chance with gluten-free doughs -- but it seems worth a try, especially if you can do it some time you're not under time pressure. Generally your Dutch Baby batter has a higher eggs-to-flour ratio, so you might try adding an additional egg to your current waffle batter.

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