Wednesday Waffles Recipe Reviews - (Pg. 1)
Reviewed: Jan. 26, 2013
I cut this recipe back to twelve servings. I did not have canola oil, I substituted vegetable oil. I also used a homemade applesauce and regular whole wheat flour as I did not have pastry flour. I used a 1/4 cup dry measuring cup to drop the batter onto my waffle iron, mine is smaller and 1/2 cup batter for each square is too much for mine. These cooked up fluffy, thick with a nice chewy interior and a crunchy outside. The flavor was amazing--I've never had waffles like this before. I served this with a homemade maple-vanilla syrup and the whole family inhaled them. This recipe's a keeper. NOTE: Even halved, this made a TON of waffles. Keep that in mind when you make this, if you don't have a large family--be prepared to freeze a few.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by Cookin Up A Storm
Reviewed: Apr. 28, 2013
I cut down the portions on this recipe and it still made a ton. this seems like restaurant recipe proportions to me. It makes a ton. The flavor was good. I subbed in some oatmeal for the flax since I didn't have 2 cups on hand. These are very filling waffles. We topped them with strawberries and banana. I will file this one away.
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Photo by Cookin Up A Storm

Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA

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