Hi Gaby – Thanks for your feedback. They actually are intended to be eaten with ice cream. I don’t have time to experiment right now, but my absolute favorite breakfast waffle recipe involves separating the egg whites (using the yolks), then beating the egg whites until they are fluffy and folding them into the batter. Then you’d cook as normal. That might be something you could try to make them a little less dry and more airy.
These ones are more crispy (yet still soft) because if you put ice cream on them you’ll want them to stand up to that. Anyway, a slight chocolate drizzle could stand up to airy waffles…I’d give the egg white trick a try. Thank you!