This is a great classic waffle recipe. I liked the suggestion of whipping the egg whites, which truly makes the waffles crispy on the outside and moist on the inside. Three other changes that I made were: 1. Add 1/4 c. sugar - the extra sugar made my girls want to eat the waffles without the syrup. 2. Used whole wheat pastry flour - it's white and fine, yet has the extra fiber that our family needs. 3. Reduced the flour to 1-3/4 C and added 1/4 c. Malted Barley Flour. This is a key ingredient in waffles and made them taste just like the ones you make at the Marriott Residence Inn or Fairfield Inn - I think it's the Carbon brand of waffle mix. Anyway, the recipe is great and I've even hand-written the recipe in my recipe book. Thanks for sharing this!

Reviewed On: Oct. 4, 2009