Reviewed: May 13, 2012

I had good and not so good Waffles , but this recipe is one of the best .

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Reviewed: May 4, 2012

These waffles are amazing! I usually hate when people review things and make a lot of changes, but since I kept the base recipe, I will tell you what I did. The first time, I followed the recipe, but did NOT separate the eggs. They turned out to be great. This time I added a half teaspoon of vanilla, and a little maple syrup- probably 2 tablespoons at most (I don't measure well!). Oh my goodness were they even tastier! Because I was feeling creative, I made some different types-one with candied walnuts, and one with Maple flavored Bacon in it. OH MY! So yummy! You didn't really even need syrup. However, I do think that if I separated the eggs they would be fluffier- but even without it they are fluffy enough for me and my family!

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Maria

Reviewed: Jan. 2, 2012

Very good recipe. I added 4 tablespoons of sugar and 1/4 teaspoon of vanilla extract. The ONLY issue that I had was that this recipe yielded 2 waffles from my Belgian Waffle Baker. I would have to double and/or triple this recipe for larger gatherings.

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KIG203

Cooking Level: Expert

Home Town: Hopewell, Virginia, USA

Living In: Norfolk, Virginia, USA

Reviewed: Dec. 29, 2011

I made these with the best quality local free range eggs and organic whipping cream. The egg yolk flour mixture was so thick that I didn't think the whites would incorporate, but with a lot of gentle stirring and patience, they eventually did. It wasn't quite as fluffy and crispy as I expected, but texture was still nice and had a lovely old fashioned flavor. Thanks for the recipe!

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ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Oct. 30, 2011

Great alternative to plain waffles. The egg whites were time consuming. I recommend adding 1 tsp of vanilla and 2 tb of sugar as others mentioned. Would only make these waffle going forward.

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ajohnso30

Reviewed: Oct. 19, 2011

These waffles raised the lid up a bit on the waffle iron. Wonderful recipe!

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Shelia Suzan

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: New London, Texas, USA

Reviewed: Jan. 21, 2011

These waffles were light and airy and delicious. I don't even bother with waffle recipes that don't require beating the egg whites - and I was a bit hesitant to try this recipe b/c it seemed so simple. But I really enjoyed it. I used wheat pastry flour (grind my own) and added some vanilla, cinnamon, and some finely chopped apple. Perfect. Oh - I normally don't grease my waffle iron - the oil in the recipe usually does it for me - but had to on this one. And, I didn't realize how much these would raise - I overflowed my waffle iron the first time.

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pitvet

Reviewed: Aug. 8, 2010

best tasting waffle recipe I have found so far...! they are fluffy, and with enough flavor for savory or sweet toppings. I added a little cinnamon and vanilla extract. so easy to make, especially if you have a kitchenaid type mixer to fluff up the egg whites into a nice meringue.

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femmeartis

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Cary, North Carolina, USA

Reviewed: Jul. 13, 2010

Wow! These are the most amazing waffles! They do take some time and the recipe only makes about 3, but what a treat. I used a little real maple syrup and then sliced some bananas and added a little canned whipped cream on top. Delicious! I can't wait to make them again.

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MISSLOCKSMITH

Reviewed: Jun. 27, 2010

I did not modify it at all and it turned out great! It made three full-size waffles. I love the convenient proportions of this recipe - simple to remember!

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