Reviewed: May 14, 2013

I've been trying waffle recipes since I bought my waffle maker and these are the best by far. I think the vanilla really adds to the flavor. They don't get too hard which I like (prefer a softer waffle to the crispy kind). Now I'll see how well they freeze. Thanks for the recipe!

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Reviewer:

kopcat

Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

Reviewed: May 11, 2013

I subbed Silk Soy milk with no complications. The flavor was still very good.

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Reviewer:

Brenna

Cooking Level: Expert

Reviewed: Jan. 28, 2013

This recipe was pretty good. The flavor was nice. I took points off because it took long to prep. For sure not "quick morning" waffles. I did not have the self-rising flour so I used all purpose instead, and I guess it was fine. They still plumped nicely.

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Reviewer:

keysgetaway

Cooking Level: Beginning

Living In: Key Largo, Florida, USA

Reviewed: Dec. 10, 2012

I used the Toastess waffle maker my sister bought my mom about 7 or 8 years ago (2nd time it's ever been used). And Halved your recipe....it turned out great! Simply delightful. I'm going to actually fold in the egg white next time just to see whether it makes a difference or not. Otherwise...buttery, fluffy, goodness.....I liked your recipe so much I even linked it to my amateur blog ^^

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Reviewer:

Acraze2u

Reviewed: Dec. 8, 2012

A bit miffed. This was my first time using a self-rising flour, so I trusted the instructions over my instincts. There was NO mention about covering the batter during the rising stage!?! I should have looked for confirmation; instead, I trusted the instructions, and ended up with four not-quite-airy Belgian Waffles. Next time, I'll put plastic wrap over the top. But just by adding "Cover and . . .", this would be a perfect recipe.

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Reviewer:

Patrick A

Reviewed: Nov. 3, 2012

the waffles tasted really good, but they did not work in the waffle maker AT ALL. I ended up making them as giant pancakes. Perhaps it has something to do with the consistency

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Reviewer:

Mako

Cooking Level: Expert

Reviewed: Oct. 8, 2012

a lot of work, but it pays off in the end. Most other waffle recipes either (1) taste meh, or (2) require you to prepare batter the night before, which is not really practical in our world. This is a nice balance between the two. We also have a ton of self rising flour which I have no other use for so this is a good use for that. Gotta go, the masses are demanding more waffles!!

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Reviewer:

storktaylor

Reviewed: Sep. 29, 2012

These turned out excellent! I used 1 cup water and 1 cup milk, margarine instead of butter and 1 tsp baking soda and 1 tsp baking powder as I did not have self rising flour. I let the batter sit about 15 mins and they cooked up great!

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Reviewer:

Beth

Reviewed: Aug. 7, 2012

Very easy recipe. Waffles came out nice an lite and they tasted great.

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Reviewer:

jahhed89

Reviewed: Jul. 23, 2012

These waffles were crispy on the outside and soft on the inside. The batter was overly salty though. Next time I will only use 1/2 tsp. of salt. My family will be eating these again!

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