Reviewed: Nov. 29, 2009

I'm usually a little apprehensive of using lemon in my recipes. I decided to go ahead and try this one. I didn't have enough zest, so I squeezed some of the lemon juice in to compensate. These waffles were fantastic! Everyone loved them...even my kids! Thank you so much for sharing this recipe!

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JGibson

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Reviewed: Nov. 25, 2009

I have made this twice now. The first time the kids complained about the excessive lemon zest (though they still loved it!) The second time I cut the zest in half and everyone adored it! This may be found insulting by some, but definitely comparable to Waffle House waffles - sorry, they make darn good waffles! :)

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David Higginbotham

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Reviewed: Nov. 16, 2009

Great recipe - worth the extra step of frothing the egg whites! These came out light and airy on the inside, crispy on the outside. My only complaint was my fault - they didn't have a lot of flavor but I didn't have any lemon zest so left it out.. I bet that would have made them divine!

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SUBLIMEMIND82

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Reviewed: Nov. 6, 2009

I've tried so many waffle recipes and thought many of them were really good, but this one- WOW! These are the yummiest waffles I've EVER had-soft, but slightly crunchy, super fluffy, and with just the right amount of sweetness. I didn't add the lemon zest (no lemons) and thought I had messed it up, as I ran out of milk and had to leave everything to run to the store. But they still came out perfect. You have to try these!

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Cooking Level: Intermediate

Living In: Collierville, Tennessee, USA

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Reviewed: Oct. 29, 2009

Very delicious! My boyfriend commented on how much more he enjoys them than waffles made from industrial mix. Very light and fluffy. Will definitely be making these again.

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jaspr711

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Reviewed: Oct. 25, 2009

SCRUMPTIOUS WAFFLES! I am picky and critical, but these were award-winning for flavour, texture, appearance, and all-around eatability. I can see adding a bit of berries or chocolate for a variation. But just as they were, the lemon zest and vanilla made for a delicate touch that blends well with maple syrup, fruit, yoghurt, chocolate, whipping cream. I melted a pat of butter on mine and maple syrup and with maple sausages, these were divine. They did not stick in the waffle maker machine, either.

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Daina

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Reviewed: Oct. 4, 2009

great recipe! sometimes my lady an' me like to add a little orange zest as well. For a healthy spin, we will include rice bran in the flour mixture & just as the batter's poured on the iron, toss a small hand full of raw oats on there and crushed nuts! If you're also so inclined skip the orange zest and pour some gran marnier in your liquid mix before you blend, whooh!

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ewillyp

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Reviewed: Oct. 3, 2009

A few more steps than I am use to, but so worth it. YUM....just like a restaurant

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Sep. 19, 2009

My family loved them. Perfect for the lazy weekend brunch! I added a little extra milk as the batter seems a bit thick, but it made more then enough to feed my family of 4 with some leftovers to reheat later. Great recipe!!!!

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Jamie Sullivan

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

These waffles were restaurant quality. My husband and I loved them. Hope the leftovers heat up as good. I subbed 1/2 cup ww flour and 1/2 cup oatmeal for one of the cups of flour to make them healthier. I had to make sure to put cooking spray on the waffle iron each time I cooked up another batch or it would stick. Cooking time was 4 minutes.

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regi

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Reviewed: Aug. 31, 2009

These are FANTASTIC! I have made them 3 times now and absolutely love them. I have yet to add the lemon and are still wonderful. Thanks for the recipe ... A+A+A+A+A+A+ Also --- today I discovered I did not have any vanilla, therefore I added a couple of dashes of cinnamon ... yum!!

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