Recipe by Nicola
"I've tried other waffle recipes, and this is one is by far the best! The texture is moist, not dry - and they freeze well. Cool on wire racks before freezing, then just pop them in the toaster to reheat."
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2 1/4 cups
This recipe was great. Although I got tired of having to separate egg yokes and what-not..I just mixed it all up in the mixer and it turned out fine!
I loved the texture of these. Crispy on the outside and soft in the middle. The only problem was that they had no flavor. All I could taste was the maple syrup I put on. This would be a perfect recipe to add blueberries to.
WOW! Yummy! The BEST waffles we have ever had. I must admit that I put all the ingredients in one big bowl and mixed by hand. No fancy hoopla like the recipe says, and I threw out the egg whites. Oops. BUT~ they were still awesome. It took me about 1 minute to prepare the batter. That's right! And we still loved them. We sliced fresh strawberries mixed with sugar and topped with Cool whip. FANTASTICO!
These waffles were absolutely wonderful. Beating the egg whites is important as it incorporates air and makes them light. I always add a bit of vanilla to my waffles and pancakes, also. Sometimes cinnamon. (I can't believe a reviewer would give this wonderful recipe 3 stars because it's too much work at 5am. DUH! Stick to cold cereal or toast,then!!)
Is it legal to sell these? These waffles were the best waffles ever! I made double the recipe and gave them away for presents! I am speechless! The name really is true! Only one thing though. I found they weren't that sweet. I Put 1/4 more sugar and put a little bit of chocolate chips and they were even better!
This may not be the easiest waffle recipe I've ever made, but it is certainly the tastiest. YUMMY!
Definitely a perfect recipe for "Wonderful Waffles"! These were light, fluffy, crispy on the outside and tender on the inside - what more could you as for on a Sunday morning. I've made waffles before just adding the egg whole vs. separating and whipping the egg whites until nice and fluffy. I must say it's worth the extra step of whipping the egg whites and folding them in - the result was a much fluffier waffle. I melted the butter and used 6 Tbsp. of white sugar vs. brown and added a generous splash of vanilla. These are delicious topped with butter, real maple syrup or fresh fruit and whipped cream! Thanks for a great recipe!
Definately not the quickest waffle recipe, but well worth it! I typically make waffles enmass to freeze for kids breakfast...before I could bag them my daughter grabbed one and said, 'These are really good, mom!' Texture reminds me of the inards of a popover.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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