This is a rich, soft waffle with lots of taste. The batter is thick, will spread some on its own.
I happen to be out of Crisco, I substituted vegetable oil in equal amounts. For me, the batter was a bit thinner than what I'm used to but the waffles were passable. We liked the flavor that the yogurt gave to these waffles. I think if I make these again, I'd take Sarah May's advice and cut back on the fat called for in this recipe by half. - 15 Sep 2012 (Review from Allrecipes US | Canada)
As written this recipe is too greasy, I got a much nicer result when I subbed a little less than 1/4 cup of canola oil for the shortening. The waffles turned out very soft and fluffy. - 07 Jun 2010 (Review from Allrecipes US | Canada)
I thought the flavor was fine, but I don't think all the fat is necessary. I prefer waffles that are light and moist on the inside and lightly crispy on the outside. - 05 Nov 2009 (Review from Allrecipes US | Canada)