Waffle House Waffles

I have never been to a Waffle House and I have no idea where one even is, but I do know - I love waffles!  I already have a go-to waffle recipe that is amazing.  I haven't posted it yet, but I will one day.  Even though I have a perfect recipe, I still like to try other versions.  This recipe has more ingredients than your average waffle recipe.  Instead of just adding milk, this one calls for milk, buttermilk and half-and-half.  I already had buttermilk on hand, leftover from my favorite biscuits and I had purchased some half-and-half to use in a pot-pie recipe.  So, make sure you have other uses for those ingredients, so you don't end up buying a whole container and letting it go to waste.

I thought these waffles were pretty good.  I wish they would have gotten more "crisp" on the outside, like my favorite waffles do, but the flavor was pretty good and they did their job in satisfying my craving and filling me up.  After starting the recipe, I got to the part where is says to chill the batter in the refrigerator for 24 hours?  Oops, a little late for that.  I wonder if it really makes much of a difference?

Waffle House Waffles

adapted from: Top Secret Restaurant Recipes 2

(Printable Recipe)

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.