I like to make pancakes.  I used to have a (cheap) waffle iron, but it bit the dust.  I never replaced it, thinking it was too specialized and not necessary.

Although pancake and waffle batters are very similar, each recipe is specifically "pancakes" or "waffles".  But what makes this a pancake recipe and that a waffle recipe?

I found a thread online - Cooking Light forum November 2002 - that discussed this.  A couple people thought that waffle recipes are oilier to keep them from sticking to the iron; but that with modern non-stick surfaces that difference was becoming moot.

So what do you erudite breadmakers think?  Is that the only difference?  Can I take a "waffle" recipe and use it for pancakes, maybe just cutting back a bit on oil?  I'm tired of passing up waffle recipes because I don't have that appliance.

Rosalie