Reviewed: May 5, 2012

Yum! Really really good! I was hoping to find a recipe that was a bit better than typical waffles and I'm so glad I tried this recipe!! I did have to make my own self rising flour (easy to find out how by searching the web) and I followed the tips that HottKoko81 shared - I topped mine with store bought frozen raspberries thawed - amazing!

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Apr. 16, 2012

These are wonderful! I loved making them and my family adored them. I did however make a change on the butter to stick to my diet. I actually used Country Crock. Thank you for the recipe!

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Reviewer:

MinDillard

Reviewed: Apr. 8, 2012

This is absolutely super delicious recipe! I used all exact ingredients and turn out wonderful than i expected! and oh yeah.. i didnt wait for 40 mins as i couldnt wait of how it turns out to be. No sweat Recipe and my husband and i love it. !!

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Reviewer:

orangetulip

Reviewed: Feb. 26, 2012

Great consistancy, and perfect end result - defintely be keeping this recipe for every time i want waffles!

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Reviewer:

DaisyPersian

Cooking Level: Expert

Reviewed: Feb. 18, 2012

Excellent! I recommend you make a double or triple batch, they take a bit of time to make, so I make lots, then cool the extras and put in ziploc bags and freeze. Pop them in the toaster for a couple minutes and they are just like fresh.

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Reviewer:

ATAYLORM

Reviewed: Jan. 29, 2012

Better than bisquick. followed this review {added 1/4 cup corn starch for crispness, used 1 3/4 cups milk and 1/2 cup buttermilk to add a little flavor. I beat 2 Tbsp of the sugar in with the egg yolks & 3 Tbsp of the sugar in with the egg whites, which stabilizes and softens the whites, improving the batter's longevity and making it much easier to fold into the batter. I used 2 tsp vanilla and mixed 1 tsp with the yolks and 1 tsp with the whites after they were whipped. I found I got the most uniform brown color when I used very little cooking spray} came out great.

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Reviewer:

elaine

Reviewed: Jan. 16, 2012

As I am relatively new to making Belgian waffles, I decided to try the two top recipes on allrecipes to do a side by side comparison for fun. After my family and our brunch guests tried the two side by side, this recipe was the clear winner. The outside was crispy while the inside was tender, and it had the perfect amount of sweetness. The only thing I changed in the recipe was the amount of vanilla, which I always increase and I subbed AP flour with three teaspoons of baking powder for the self-rising flour since I didn't have any on hand. If you enjoy a yeast flavor, this recipe does not have one...but my taste testers decided that the yeast flavor in the other Belgian waffle recipe didn't make the other waffles necessarily better (and the other waffles were so much more work to prepare).

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Reviewer:

TwoDCsTogether

Reviewed: Jan. 16, 2012

These waffles had nice texture and weight but they were missing something even though I added extra vanilla, they are just not sweet enough. I am not sure what to add, maybe some cinnamon. I disagree with the other reviews that they don't have enough crunch, I wonder if other reviewers need a better waffle maker. My waffles had a nice crunch to them they just need more sweetness.

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Reviewer:

alonamac

Reviewed: Jan. 5, 2012

These are good waffles, but they are NOT Belgian waffles. Without the yeast, they just don't taste like the real deal. And I went and bought sefl-rising flour just to make these. With cupboard space at a premium, that was a mistake.

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