WAFFLE HOUSE WAFFLES

I was able to improve upon my previous hack of the best waffles in the biz when a very helpful server at a Waffle House in Indiana gave me an empty 3¼-pound bag of waffle mix. The preparation instructions printed on that bag of dry mix said to add 2 quarts of half-and-half to the mix along with 4 eggs, then refrigerate overnight. I had the overnight chilling part correct in my first recipe (you can use the batter right away if you really want to), but the amount of half-and half in the formula is now more accurate. That tweak, plus a few other small adjustments based on the ingredients list on that waffle mix bag, makes what was already a good recipe even better.

1 large egg
½ cup granulated sugar
1 teaspoon salt
½ teaspoon vanilla extract
1 cup half-and-half
¼ cup buttermilk
2 tablespoons shortening, melted
3 tablespoons unsalted butter, melted
8 ounces (1⅔ cups) all-purpose flour
¼ teaspoon baking soda
Nonstick spray

ON THE SIDE
Butter
Maple Syrup


Cooking method

1-Combine the egg, sugar, salt, and vanilla in large bowl with an electric mixer on high speed for 1 minute.

2-Add the half-and-half, buttermilk, shortening, and butter and mix well.

3-In a separate medium bowl, combine the flour with the baking soda. Add the flour to the wet mixture and mix well with the mixer. Cover and chill the batter overnight for the best results, or you can use it right away if you like.

4-When you are ready to make the waffles, preheat a waffle iron. Spray the waffle iron with a little nonstick cooking spray, then spoon ⅓ cup to ½ cup of batter (depending the on the size of your waffle iron) onto the center of the waffle iron.

5-Cook the waffles for 2 to 3 minutes or until golden brown. Serve with a pat of butter on top and maple syrup on the side.

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