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Waffles I

Reviewed: Jan. 22, 2011
I've made these several times and have learned that the more I beat the eggs, the lighter and fluffier they are (even up to 5 minutes until they are very stiff, then fold them in). I use olive oil, and have added 2-3 tablespoons of milled flax seed which you can't taste. They are still a little bland, so I'll be trying new things as I go. I think next time I'll substitute half the white flower with whole wheat flour and see how that goes. Very easy recipe, one that I will continue using and improvising with as I go.
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