Recipe by JulsCampbell
"This is a recipe that has been in my husbands family for generations. It is sure to be a family favorite."
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1 3/4 cups
1 1/2 cups
3 1/2 teaspoons
I usually don't use recipes that aren't rated, but I decided to take a chance and I'm glad I did. These were great! I did use the shortening, though I was tempted to use oil. I don't know if it makes a difference or not, but they were good. I was a little afraid the batter was too thin, but the final product proved me wrong. It had the best texture of any waffles I've made and it had a good flavor. It was not super light and airy if that's what you want, nor was it super dense. It had a nice blend of chewiness and substance. My husband (who's very much a food critic) liked these very much also. I've tried over 10+ waffle recipes, and so far this is the winner.
This was a perfectly good waffle recipe once the syrup was on. The plain waffle itself doesn't have much flavor. Definitely not a dessert waffle. Fairly bland, but again it works well with syrup. I think I'll stick to my recipe in the future. For those of you who substituted butter for the shortening, you should not be rating this recipe as that completely changes it. So does coating them with powdered sugar. My rating is for this recipe made as is, and as is, it does not have butter flavor and is not very sweet.
I make these waffles all the time, I love them! I do make them with butter and a little more sugar than the recipe calls for.
My waffle iron broke and I used this recipe for pancakes instead. My family went nuts...said that these were the most light and flavorful pancakes that they had ever had. I found a winner and a keeper!
These are excellent light and crisp waffles. We used non-salted butter instead of shortening and soymilk instead of milk.
I needed a quick recipe for Belgian waffles that didn't require 45 minutes to an hour rise time. This was perfect! Great taste and fantastic light texture. I've used egg beaters and whole eggs, it's great either way. I usually use unsalted butter melted instead of the shortening, but I've made them both ways depending on what's on hand. I'll use this again and again for our Belgian waffles as it was exactly what I was looking for.
My Daughter asked for a waffle iron for Christmas and we tried the recipe in the book that comes with it.....NASTY!!! This is her FAVORITE recipe for waffles. They have great flavor and crispiness to fluffy ratio!! Best Waffles EVER!!!
This is a great sweet waffle recipe. I added only a pinch of salt and did beat egg white + sugar to stiff first. Folding this mixture in with everything at the last minute made the batter less runny. I also used butter instead of shortening.
As a result of having a very basic waffle maker, it did not come out super fluffy, but it did turn out great. Tender, beautifully golden with wonderful aroma. It has just the right amount of egg and milk for it to be wholesome. I agree that it needs a little dusting of powdered sugar on top and goes great with fruit. In my opinion, this is probably more of a dessert waffle recipe.
Update: I made it several times more by now. :) With the waffle iron preheated at medium high, it came out even better than before. Just a tiny bit of golden brown/nice and crispy on the outside with inside still moist and wonderful. 1/2 milk and half water probably helped on this as well. Loving it as a late night snack hehe. Thank you so much for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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