This recipe makes way more than 10-12 waffles. I've got about twice that now. I'll be freezing them for quick breakfasts next week. I added more oil and milk to the mix as it was too thick; about 1/3 of a cup more oil and 1/2 cup more milk, reduced the sugar and omitted the vanilla. I prefer my waffles to be the template upon which my toppings are the flavor. To each their own, though. My wafflemaker makes it easy to check the waffles, and if they don't have a nice honey-hue on at least 1/2 of the top, then the cover goes down for another minute or so.
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This recipe makes way more than 10-12 waffles. I've got about twice that now. I'll be freezing...