I just made this for breakfast this morning and judging by the other reviewers' comments about the waffles being too hard and not enough moist in it, I added 2 tbsp of applesauce, just to moisten it. It worked. However, it was so moist that it wrecked my waffle. I also added in about 1/4 tsp of salt, as suggested by another reviewer. Instead of sugar, I used 2 tsp of honey. After cooking my first batch, I thought it had a bitter aftertaste, so I added a whole tbsp of plain white sugar. Here's how I did mine. I halved the recipe, since no one else in my family likes waffles and pancakes except for my sister and me. I stirred the dry ingredients together, as mentioned and I just used a substitute for buttermilk which was the milk and added 1 tbsp of vinegar. I didn't care much of the folding the egg white in the batter thing. I just beat my egg white separately in another bowl and added my honey, then beat it together. Then I whisked the milk and egg mixture to the dry ingredients. Mine came out moist, but it was so moist that it cracked me waffly in half. If anyone else would like to try this recipe, I'd suggest only adding 1 tbsp-1 1/2 tbsp of the applesauce. If you are going to use the full recipe, by all means use 2 tbsp of applesauce I might try this recipe some other time, but for now, I'd just settle into my cereal breakfast.

This is a super delicious cinnamon roll! IT created a crusty top with a syrup in the bottom. I've already had 2 myself including my mom. Mine came out fluffy. NOt bread consistency but it was still good. What I did was I shredded my butter and stuck t into the freezer for about 5 mins before adding it into the dough. After I whisked the flour, baking powder, salt and sugar together, I just dumped in the butter and made sure it was spread evenly into the dough. Then I mixed in the milk and kneaded the dough as stated in the recipe. As for the filling, I only mixed the sugar and cinnamon together. Again, I shredded the butter and laid it evenly onto the flattened dough. then I just sprinkled the sugar/ cinnamon mixture. As for the dropping of a tespoon of the mixture into a muffin pan, it's not nesessary since the filling just melted into the bottom of the rolls and that created the syrup for the bottom. I got 1 tablespoon and 1/4 cinnamon but I highly reccomend adding another teaspoon to get that cinnamony taste. This doesn't rly need a glaze on top since the rolls are savory enough without the glaze. :D happy eating

PERFECT! It was like the other pancake recipe I had. Fluffy and not soggy. I halved the recipe because I knew it would be too much for us to eat since our parents don't like eating pancakes. What I did was I mixed in the dry then measured out the milk and mixed in the oil and egg in with the milk. Then Mixed it in with the dry. Just enough that the ingredients are blended well togerther as not to toughen the gluten. I heated my griddle to 325 degrees and cooked each side til golden brown then flipped it. I didn't do the syrup recipe cuz we already had a store-bought one that was from 2 months or so ago.