Reviewed: Jul. 2, 2009

These are nothing short of splendid! I love the flavor and texture of the softer waffle. I didn't have cream of tarter, nor did I split up the egg yolk and egg white, but they were perfect. Thanks!

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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 26, 2009

My family considers themselves waffle connoiseurs...and these are now their favorite waffles (and mine too :-) ). I used a belgian waffle maker and doubled the recipe (6 servings) and got exactly 6 waffles--1 each and 3 for the freezer. The recipe was rather complicated compared to a box mix but the end result was definitely worth the extra effort! I changed nothing and they turned out perfectly!

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Mama Mic

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Reviewed: May 18, 2009

This was very tasty! We followed the recipe exactly and topped it off with whipped cream. Be prepared to see DARK waffles. My husband thought I burned them at first. They do come out soft and crisp up perfectly. For our family of 3 little ones and 2 adults (so like 4 adults) tripling the batter was about right. My kids ate two pieces (3 and 5), which is good for them.

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kemlcook

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Reviewed: Apr. 23, 2009

These were delicious. The batter tastes exactly like gingerbread! I reduced the sugar and the molasses to 3 tbsp each, because I like to have syrup on my waffles, and these would have been too sweet with syrup has I not reduced the sugar. You could probably eliminate the sugar all together and just use the molasses, because they were still very sweet even with the reduction.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 20, 2009

Very, very yummy. I made them as written, only leaving out the raisins, and they are great with just a little whipped cream or a little butter. As everyone else says, they aren't crispy (because of the molasses, I guess)? They do get a little crispier when you let them sit for a bit.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Mar. 23, 2009

Delightfully delicious!! My husband said, "these are great! Where did you get the recipe?" - a true triumph. I followed the recipe exactly, except that I used ww pastry flour and subbed canola oil for butter. I dusted the waffles with powdered sugar. This recipe made 3 large waffles... I overcooked the first because it was spongy (previous reviewers noted the crispyness) - it burnt before it got crispy, but when it cooled -voila- perfect crispyness. You'll just have to guesstimate when they are done, since they are so dark, you can't tell if they are golden - probably judge by smell or steam, or trust the machine's indicator. Update: I made these again, but forgot to add brown sugar and raisins - I missed the raisins but the waffles were perfect sweetness w/out the sugar. Also, I used Pam for Grilling spray on the waffle iron, and it worked better than regular Pam.

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Momi

Cooking Level: Intermediate

Home Town: Adak, Alaska, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Feb. 19, 2009

This recipe was a huge hit! Very tasty. I would double the recipe next time for left overs. Makes just enough for a family of four.

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Penny

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

one word...YUMMY

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Glenn

Cooking Level: Expert

Home Town: Westville, Nova Scotia, Canada

Living In: Houston, Texas, USA

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Reviewed: Jan. 12, 2009

Wonderful recipe for something different than your traditional breakfast! I listened to a few of the reviews and used slightly less molasses so it was not too overwhelming. Topped it with powdered sugar as others suggested as well.

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kylenicole

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 2, 2009

My family enjoyed these waffles. We love the taste of gingerbread and this recipe did not disappoint. The smell coming out of the waffle maker was mouth watering. I served with bananas and whip cream. I'll be making these again. Thanks for the recipe :)

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MJP1

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 27, 2008

omg!sooooo good! I even goofed it up and it still came out great! I didn't have molasses. substituted honey instead. used powdered buttermilk. and didn't cream yoke with brown sugar. it was fabulous,with nothing on it. the first batch stuck to the waffle iron. came out in half so for my son i but cream cheese in the center and dusted with powder sugar. was a hit! thanks so much!

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MICHELE72653

Cooking Level: Intermediate

Home Town: Bedford, Texas, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Dec. 27, 2008

These are delicious. I've had them a few times already. Always plain as they're so good they don't need anything else. Had them both the way written and with some changes. I'll keep making them with my changes though. I've only made two and they are 1) I used sifted whole wheat flour instead of white and 2) omitted the butter entirely. I didn't find the butter to be necessary at all. It is hard to tell when they're done since they're so dark. So it might be best to time it and write it down somewhere (which I still have to do). And as some others have said, they will become a bit crispy as they cool down. Will definitely be making these again and again.

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xylia

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Reviewed: Dec. 6, 2008

These were delicious even though I was missing some ingredients. First, I substituted pure maple syrup for the molasses. Then I had to make my own allspice - equal parts cinnamon, nutmeg, cloves & ground black pepper. Finally, I didn't have buttermilk, so I put 1 Tbsp lemon juice in a measuring cup and added skim milk up to the 1 cup mark and waited 5 minutes and then added 3/4 c to recipe. I also added 2 Tbsp flax and 2 Tbsp wheat germ. Despite all of my substitutions, they were wonderful!

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FamilyFirst

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Living In: Ocala, Florida, USA

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Reviewed: Oct. 27, 2008

These are the BEST waffles ever! I loved to eat them plain, my daughter liked them with syrup, and my husband liked cream cheese on them. They are awesome!

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raquiem

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

These are the best waffles ever. It is a little bit labor intensive for first thing in the morning so I make this as a Saturday late breakfast. I served it with cinnamon syrup (found on this web site) and saugage. What a treat. Very filling.

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Mrs. R

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Aug. 28, 2008

My family (kids age 6 and 3) adored this recipe. It was very sweet - we didn't have the whipped cream and used syrup. My husband had a better idea for the waffles. We took the warm waffles, added vanilla ice cream and chocolate syrup on top. What an unforgettable dessert! Great taste combination! Double the recipe - this will be loved...

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ironchefwannaB

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

These waffles were very soft. They had pretty good gingerbread flavor. I only added 1 large tablespoon of brown sugar and 2 tablespoons of molasses, other wise they would have been way too sweet for my families taste. I also added ground nutmeg. I did not use raisins, instead, I used sliced bananas. I put the bananan on top of the waffle before cooking, while the waffle cooked the bananas carmalized on top and gave it such a wonderful flavor. I don't know if I would make them again, but they were worth trying at least once.

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Alice

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 23, 2008

I also left out the mustard...kids loved it!

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sundby24

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 20, 2008

The taste was good but it was very soft. I had a hard time just transferring each out of the waffle iron onto a plate. Not sure if it is the recipe or the waffle iron but I do know that I've had others come out crispy on the outside before. I wish I knew...

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