Reviewed: Dec. 25, 2008

New to cooking, but the batter was so thick it was like glue. The egg whites helped. Was good but a little too hard and solid of a waffle to us.

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Reviewer:

Bobby

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Reviewed: Dec. 11, 2008

My husband said these were the best waffles he has ever had. I didn't have white sugar so I substituted dark brown, they were excellent!!!

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michellelynn0128

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Reviewed: Jul. 7, 2008

These were a little difficult. The sour cream made the batter a little thick which made the whipped egg whites hard to encorporate without overmixing. If I'd let the sour cream sit out for a half hour, I think I would have had an easier time of it. Other than that, the taste of these waffles were great. Different from your typical sweet waffle. I used my Rhubarb-Pineapple Freezer Jam on these and it was a nice counterbalance for the sour cream background. I'd like to try these again, after leaving out the sour cream and see if I can't make them even better next time.

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