BakerAunt
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I don't know about sugar water, but I recall a friend who would not use the microwave for heating water for tea, since she said that it "took the air out." Her father had been in the tea business, so I assumed that she had a reason for her statement. Judith was British, and she was precise in her tea brewing.
I used the muffin tin because with the amount of baking soda in the recipe, I knew the batter would be flat the next day. With regular pancake batter, I can usually get away with holding it for an additional one or two mornings.
The pancakes I made with the waffle batter were absolutely wonderful--very light with slightly crisp edges, and oh, so easy to flip over. (I made large ones the size of my 8-inch skillet.) I will probably use that waffle recipe for pancakes again.
The waffle maker I have at home is a Vitanno (spelling?). I bought it as a present to myself after a horrid drive home from Moses Lake to Spokane after a major snowfall. The one good moment of that trip was the waffle breakfast with plenty of syrup before I began the drive. That was 1990. It's a two-space Belgium waffle maker, and it takes up very little room. I hope it lasts a very long time, because I don't like what I've seen advertised.
The pie was delicious. Next time, I will use more than 1/4 tsp. cinnamon and 1/8 tsp. nutmeg--maybe double that amount for six cups of peaches, since the spice disappeared. I will also check the original recipe, and maybe follow it. The filling holds together, which is nice after my two soupy (for two different reasons) blueberry pies. Eating a piece does remind me of all those pies--although this one has much better crust than those I baked years ago in California.
As for my husband, I think that he would have preferred a peach-blueberry pie, but he enjoyed his serving.
