Reviewed: May 28, 2007

Very fluffy pancakes! I substituted margarine for shortening without any problems.

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Reviewed: May 11, 2007

I make these waffles all the time, I love them! I do make them with butter and a little more sugar than the recipe calls for.

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Drea E.

Cooking Level: Intermediate

Home Town: Golden, Colorado, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2007

Wow these were really good. I was skeptical when I saw how thin the batter was but they turned out great and the smell while they were cooking was amazing.

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Alicancook

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Reviewed: Mar. 4, 2007

yummy! egg-y and slightly sweet - reminded me of madeleine's

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mikanidem

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Reviewed: Mar. 4, 2007

the batter was very runny, i added some more flower and a pinch of cinomen to give it some flaver. all in all, in was pretty good. Probably not something that id make again though.

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catman3pt

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Reviewed: Feb. 25, 2007

This was not very good. Even though the batter is runny, it still puffs up during cooking. Still the batter was very plain. We sprinkled banana slices on the iron first which really saved it. But the batter itself is plain and doesn't have much of a crunch on the outside.

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littlelambie

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Reviewed: Feb. 24, 2007

I was a bit concerned at first, with how runny the batter came out, but these waffles are fantastic! They've ousted our previous waffle recipe of four years. I used 1/2 c of oat flour for part of the flour, added a sprinkle of ground cloves and a sprinkle of ground nutmeg, as well as some ground up pecans. They were a hit and will be a (frequent) repeat!

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Alli

Cooking Level: Intermediate

Home Town: Amity, Oregon, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 21, 2007

These were wonderful! They were so light and fluffy and very flavorful. All 6 of my children loved them!

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Dee

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Reviewed: Jan. 10, 2007

My waffle iron broke and I used this recipe for pancakes instead. My family went nuts...said that these were the most light and flavorful pancakes that they had ever had. I found a winner and a keeper!

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COLLEENMHARRIGAN

Cooking Level: Expert

Living In: Delmar, New York, USA

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Reviewed: Jan. 6, 2007

I followed the recipe to a "T" but these just didn't turn out to be anything spectaculer. Or even really thatt good. I have a great waffle iron which i use often and they stuck pretty well. They were neither bad or good looking on the outside, and the flavor was rather bland with a faint aftertaste of baking powder. I would only use these when topping with whipped cream and fruit.

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SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 1, 2007

Made a vegan version of this recipe, using egg substitute and soy milk and it worked out great! Also used a lactose free margarine (melted) instead of the shortening. Loved the spongy and light texture of these waffles!

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sicksweet

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Reviewed: Oct. 29, 2006

I tried this recipe and my boyfriend really enjoyed eating the waffles! I added just a bit more flour so the batter wasn't quite so thin. I prefer a little heavier of a waffle but these smelled and tasted great. This was a very easy recipe to follow and make and the outcome was tasty. I will be making them again.

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micky1121

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Oct. 23, 2006

I only put in 1 egg because that is all I had but the batter was very runny. I prefer it to be a little more thicker. I also like a more crispier waffle. These do work in a pinch if I run out of Bisquick.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 22, 2006

Heavenly good waffles. I just didn't know at what temperature to set my waffle maker, since it's got that facility, but after trying out a bit, the waffles came out really great! Crisp on the outside, soft on the inside. Perfect!

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Khalana

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Reviewed: Oct. 11, 2006

Yum, these were good. I used butter instead of shortening, and added a little bit extra sugar and a little bit extra flour. Oh, yeah, and I used buttermilk instead of regular.

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LEOGODDESS66

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2006

I had made this recipe, for waffles for the first time - it was crisp and wholesome. And the batter was as easy as making pancakes. but in my opinion it needed fruit with it It's a light serving item that would be good on a saturday .

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WINTERSKY

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

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Reviewed: Oct. 7, 2006

This recipe was light and fluffy, but too salty for me. Overall it was 'ok'.

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Eliza

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Reviewed: Oct. 7, 2006

I was pretty impressed with these. I halfed the ingredients and used Splenda Baking sugar instead of regular sugar. They hold up well, have a wonderful aroma, and met my expectations of a good waffle. Next time I'll add a little whip cream for fun!

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GodzStrongTower

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

These waffles smelled great while cooking and had great flavor, but weren't dense enough for me. If all that's being put on them is syrup they could hold up, but fruit is too heavy for them.

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Sheri N.

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 25, 2006

I usually don't use recipes that aren't rated, but I decided to take a chance and I'm glad I did. These were great! I did use the shortening, though I was tempted to use oil. I don't know if it makes a difference or not, but they were good. I was a little afraid the batter was too thin, but the final product proved me wrong. It had the best texture of any waffles I've made and it had a good flavor. It was not super light and airy if that's what you want, nor was it super dense. It had a nice blend of chewiness and substance. My husband (who's very much a food critic) liked these very much also. I've tried over 10+ waffle recipes, and so far this is the winner.

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COOKFORMANY

Cooking Level: Professional

Home Town: Snowflake, Arizona, USA

Living In: Mckinney, Texas, USA

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Norwegian Waffles

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