I usually use a recipe from my mom's Betty Crocker 1951 cookbook, but didn't have it on hand this time, so used this one. I used veggie oil instead of butter, 1/2 of buttermilk and 1 cup of fat-free milk, and I separated the eggs and whipped the whites, folding them in last. I did not care for the taste of these waffles. Too much of a baking powder taste and perhaps a little too much salt. They were light as I used 3 eggs instead of two, and as mentioned, I whipped the whites separately. I noticed that the most negative review mentioned using baking SODA. That would certainly have produced a poor waffle with a bad taste. This just didn't compare to the Betty Crocker recipe which produces a high, light, crispy waffle with wonderful flavor.
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I usually use a recipe from my mom's Betty Crocker 1951 cookbook, but didn't have it on hand...