The texture of the waffles turned out lovely, but they were MUCH too salty. I may try them again one day without the salt.
I used this recipe for our waffles, but I seperated the eggs and whipped up the whites, then folded them in after the remaining ingredients were mixed together. We loved them thank you for sharing.
This was a very good recipe. It was amazingly easy to make. I halved the ingredients as I was only making it for one person (me). Also added some dried blueberries. Turned out great.
After putting the dry ingredients together, I noticed a reviewer said that she felt theses were too salty. So I used unsalted butter, but other than that, made no changes. Flavor was okay, but I may add a touch of vanilla next time. Texture was good. Light golden color on the outside, soft and fluffy on the inside. They were a little on the dry side. Great with syrup, but too dry to just top with fruit or sprinkle with powdered sugar.
This is my go to recipe. I would not change a thing. For those who want to whip egg whites, add whole wheat flour, sugar and whatever, that is not what this recipe is. There are recipes for Belgian waffles and whole wheat waffles and dessert type waffles. Rather, this is a straightforward, wholesome, easy recipe that is delicious on its own. I did not find it salty in the least, and this appears to be the typical ratio that I see for salt/baking soda. (Seems like recipe may have been changed) Note that can use this as a do-ahead recipe. Mix the wet ingredients and keep separate in a mason jar in your fridge. Mix the dry ingredients. When ready to make your waffle, just combine the two (give the jar a thorough shaking) for the servings that you want. Fresh, hot waffles for the just a dump, swish and pour--about the same effort as retrieving frozen from the freezer. (Cook's note: combining wet with dry will activate the leavening ingredients which is not a good thing; accordingly keep separate). Swapping 1 tbs of cornmeal (white/yellow) will add a lovely texture to your waffles.
I think this is a wonderful basic recipe but definitely needs some adjustments to make it a great recipe. I made it twice, the first time it came out pretty doughy. It might have been because I always substitute half of the white flour for wheat. The second time I separated the egg yolk from the white and beat the whites until stiff before adding to the batter. That made a HUGE difference in the consistency of the waffles. Also, since this recipe calls for baking soda, do not add anymore salt. Baking soda is essentially salt already. I even used only a little more than half of the baking soda and no salt. Last but not least, add a few tablespoon of sugar for some balance and most definitely vanilla extract!
I made these exactly like the recipe reads. They were delicious; my whole family raved! I mixed a half of jar of strawberry preserves with fresh chopped strawberries and finished with maple syrup
We really liked these. I grind my own flour so I used one cup fresh ground white wheat and one cup brown rice flour. I mixed the wet and dry ingredients separately and added a few tablespoons sugar to the dry. Then blended the wet and dry without over-mixing. I didn't think 1/2 teaspoon was too much salt. Perhaps with white flour it might be. We had them with raspberry freezer jam, vanilla greek yogurt, whipped cream and real maple syrup. Delicious!
Excellent! Loved the texture
These were delicious! I doubled the recipe, added 2 tbsp vanilla and some wheat germ. I'll definitely make these again, thank you!