Reviewed: Feb. 14, 2005

These turned out really good, soft and fluffy.

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JENNLAMB

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Reviewed: Dec. 5, 2004

These waffles were really good. I topped them with Billy's spiced gingerbread syrup, also from this site.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 26, 2004

This is a great easy recipe. Makes nice light filling waffles. My son who is very finiky absolutely loved them. They were a definate hit in my family. Very Yummy!!!

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GIRLYGIRL353

Cooking Level: Expert

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Reviewed: Aug. 8, 2004

Quite frankly I'm baffled! I made these last night to use as a summer dessert. The waffles were somewhat tough. I followed the recipe exactly even down to the self-rising flour (brand was Gold Medal). There was batter left over so I made them for breakfast - same thing - they were tough, kind of rubbery. I have been making homemade waffles for years and this is the first time this happened. I'm still trying to figure out what went wrong.

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anchrista

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Reviewed: Aug. 8, 2004

I've been searching for the perfect waffle recipe for awhile, and these come pretty close. I like the fact that they don't use yeast. They don't take too long to make in the morning. They are light and crispy on the outside. I'd like them to be a little fluffier, but this is probably the best you can do without yeast. My husband thought they were the best waffles I've ever made, but I think I can still improve a bit.

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MEG

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Reviewed: Jul. 11, 2004

This recipe was perfect. I was looking for a belgium waffles recipe without yeast and this was great nice flavor. I topped mine with blueberries and strawberries sweetened and then with whipped cream.

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ZBALES

Cooking Level: Intermediate

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Reviewed: May 19, 2004

I made tthe dough up the night before and cooked them up in the morning. there was enough for to mornings. they were great both times

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UTANDY

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Reviewed: May 18, 2004

These waffles were really good. Just the right amount of sweetness. I served them with fresh strawberries and whipped cream and they were fantastic!

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RILIF

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Reviewed: May 15, 2004

I just had to do a review to add another 5-star rating. These are the best waffles I've ever made. I can't tell what's so different about the recipe, but they come out crisp and perfect. I don't have self-rising flour so I just add baking powder and a little salt.

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laurel

Cooking Level: Expert

Living In: Prescott, Arizona, USA

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Reviewed: Apr. 24, 2004

I just finished making this batter and waffles. I followed the directions and after cooking the first 2 waffles, I tasted them...and good thing I did. They had an overwhelming flour taste. I compensated by adding more sugar, vanilla and some cinnamon. It improved somewhat but I don't think I will make this recipe again.

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KCNB

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Reviewed: Apr. 12, 2004

Gave this a 4 as it is quite good, when you have time or need to make a do ahead batch, but not when your family want waffles within the half hour. I forgot to warm the milk (why?) and the waffles still turned out right and delicious. I also doubled the vanilla flavour, as the beaten egg whites folded in last made them 'egg-ier'. This is good when you have time to wait around.

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Sereneblue

Cooking Level: Expert

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Reviewed: Apr. 11, 2004

Absolutely fab recipe! My hubby adores them. Came out perfect even with the flour substitution and only waiting 20 min for the batter to rise. Can anyone help with how to add banana mush to the mix without ruining the texture? Thanks!

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KOFFEEKAT99

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Reviewed: Mar. 17, 2004

This recipe is great! My husband loves the waffles and we will definitely make them again. I didn't let it rest 40 minutes but they still turned out good.

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SUMMERSBEES

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Reviewed: Jan. 23, 2004

I made these christmas morning expecting alot. Well, they were good, but my mom's homemade waffle recipe was better. There just wasn't that much flavor.

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Andrea

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Reviewed: Dec. 9, 2003

These were easy to make and pretty tasty. I would skip the salt next time. This was a good substitute when I ran out of pancake/waffle mix.

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KARIOKE75

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Reviewed: Nov. 29, 2003

This recipes was awesome. I didn't have any self-rising flour either, so I took someone else's suggestion and kept the original amount of flour (2 3/4 c) but used all-purpose and added 2 3/4 tsp baking powder to it. It turned out wonderful. Very fluffy. They didn't rise a ton, but I credit that to not using the correct ingredients. I will definitely keep this recipe on hand. Thanks Emma!

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Crystal Palencer

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 6, 2003

I had to come up with a gourmet tasting recipe for a brunch - I loved the consistency of these waffles! I tried several different versions and had some interesting results. I use 1% milk for most things but used 1c cream and 1c milk to get away from the tartness Belgian waffles often seem to have… they turned out great – not too sweet, but not bitter. I did try the Nutmeg as suggested by one reviewer – I tried 2 tbl instead of 2.5 and that was WAY too much. The taste was overwhelming, bitter, and harsh – you need a simple waffle taste since there are so many delicious things to put on top! Loved the self rising flour instead of Yeast!!! GREAT WAFFLES!!

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KIMHOERNER

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Reviewed: Jun. 29, 2003

So fluffy and delicious and it makes a huge batch! I added 2.5 Tbsp nutmeg...great!

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BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Durham, New Hampshire, USA

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Reviewed: Jun. 13, 2003

These are absolutely wonderful! I made a test batch at home and my kids (8 and 4) wolfed them with ice cream and fruit. Then I made them for a large party at work and everyone wanted the recipe! They are NOT salty, the texture is excellent, and anyone who thinks a mix is better obviously has never had a real Belgian waffle. Thank you so much for this recipe,Emma!

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