I really enjoyed these waffles. I think those that had issues with the waffles being soggy didn't have their waffle iron on a hot enough setting. If your waffle iron is set on low, this recipe yields waffles that are soft like pancakes. Set the waffle iron a little hotter and you'll get that lovely crisp outside, soft inside that you're aiming for.
I made the recipe as written originally. Had I not used vanilla almond milk and extra vanilla, I think they would have been a bit too bland. After the first batch, I mixed in extra sugar and some cinnamon and they were divine.
I agree with those posters who say that 4 tbsp of baking powder is unnecessary. I really believe you could get by just fine with two. If you don't add extra sugar and seasoning, you can taste a hint of the baking powder--and you don't want that. I like this recipe and will be keeping it. This works great with almond milk!
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I really enjoyed these waffles. I think those that had issues with the waffles being soggy...