I promise I’m not shilling for any of these companies.
I use the gluten free mix because of Celiac. We doubled the water and cheese and used it as batter in our stuffed waffle maker, filled with soft set scrambled eggs and more cheddar cheese. We used a heaping 1/2 cup of batter each for the top and bottom filling. The batter rises pretty quickly once it hits the cooking surface, so we’d press it back down as we were adding the fillings. It takes about 10 minutes to cook.
The mix comes with a herbed butter mix. After the waffle is cooked, we opened the maker, slathered each side of the waffle in the herbed butter, and closed it up again for about thirty seconds to let it cook in.
It’s a perfect 5/7, highly recommended.
Based on the picture it looks like the spacer is just a ring around the middle, and the top and bottom seal the whole thing up when you close it. As long as you’ve sprayed non-stick spay on all the parts you should be able to pop the top and then lift the ring out and extract the entire giant waffle in one go. Then, I’m guessing, the ring can expand near the handles to release the waffle, and then you lift it away.