I made waffles! I haven’t made waffles in 16 years, but today I made waffles! Can you tell I’m excited? Growing up I hated pancakes and loved waffles. (Turns out that I really wasn’t a fan of the mix my parents used to make them, but it took moving out of the house to learn that.) My dad had a big industrial waffle-maker that he’d gotten from a restaurant that was closing. I would get so excited when I saw him pulling it out. I remember rushing to get out the Country Crock spread and Log Cabin syrup; setting the table before my dad had even started cooking them.
Well, today it was my girls’ turn to set the table in anticipation of a crisp cake of batter dripping in melted butter and maple syrup. You see, my parents gave me a waffle maker for Christmas. Such a delightful gift! It holds not only the promise of good food, but also the memories of a wonderful childhood.
It had been so long since I’d made waffles I knew I needed to really go for it, so I chose to use the Roscoe’s House of Chicken and Waffles copycat recipe. They were absolutely delicious! Remember to allow time to chill the batter overnight. It’s not necessary, but definitely worth it.
Waffle House Waffles
Yield: 6 waffles
1 1/2 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup + 1 Tbsp granulated sugar
2 Tbsp butter, softened
2 Tbsp shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 tsp vanilla
- Combine flour, salt, and baking soda in a medium bowl. Stir to combine.
- Lightly beat the egg in another 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 and mix well.
- Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
- Cover and chill overnight.
- Remove the batter from the refrigerator and allow to warm a little as you preheat your waffle iron.
- Spray your waffle iron with nonstick cooking spray. Spoon in 1/3 cup of batter and cook for 3-4 minutes or until the waffles are light brown.