MIKIESHERREE
I liked this recipe a lot. I cut it down to a third and made a single Belgian waffle - and ended up with just a tad too much batter. I imagine you could probably get 4 standard sized Belgian waffles out of the whole recipe. Initially, the batter seemed way too thick - so I ended up adding a bit more milk. I'm not sure that was the best idea, as my waffle ended up a little less structured than I would expect. Next time (and there definitely will be a next time), I will stick with the amount of milk called for. Tip: using a kitchen scale makes it much easier to use part of an egg. Just weigh your egg, beat lightly with a fork, then weigh out what you need into another bowl on your scale. My next step will be figuring out how to use this as a pre-made pancake mix - i.e. how much butter/milk/egg to add to a cup of pre-mixed dry ingredients.