Waffle House Waffles

adapted from: Top Secret Restaurant Recipes 2


1 1/2 c. all-purpose flour

1 tsp. salt

1/2 tsp. baking soda

1 egg

1/2 c. + 1 Tbl. sugar

2 Tbl. butter, softened

2 Tbl. vegetable shortening

1/2 c. half-and-half

1/2 c. milk

1/4 c. buttermilk

1/2 tsp. vanilla extract


Combine flour, salt and baking soda in a medium bowl.  Lightly beat the egg in another medium bowl.  Add the sugar, butter and shortening and mix well with an electric mixer until smooth.  Add the half-and-half, milk, buttermilk and vanilla.  Add the wet ingredients to the dry ingredients while beating.  Mix only briefly.  It is okay if there are small lumps in the batter, because over beating could produce tough waffles.  Cover and refrigerate overnight.  You can use the batter right away, but a good 12 hour chill makes a better batter.  If you are using right away, at least let sit for 15-20 minutes so it can thicken a bit.  Heat waffle iron.  Add about 1/2 cup batter or so per batch (depending on the size of your waffle iron).  Yield: about 6 double waffles.  

Comments