The only substition I made was using butter for the canola oil, as I did not have any oil other than some strong tasting olive oil. These waffles had an OK flavor, but were not crisp, nor light. They were heavy and very moist/dense. Not a fan. I gave them three stars as it may have been my fault for using butter, but I've **never** had an issue with it before and I cook an awful lot.
Made these again, this time soaking the flour the night before (with a tbsp of ACV for acidity), and while this time they cam out light, they were still very moist and soggy, did not crisp up at all. Maybe it's my waffle maker? They do however, taste better when the flour is soaked.
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The only substition I made was using butter for the canola oil, as I did not have any oil...