Ingredients
- 1 1/2 c (350 ml) all purpose flour
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) baking soda
- 1 Large Egg
- 1/2 c plus 1 tbs. (130 ml) granulated sugar
- 2 (30 ml) Tbsp butter, softened
- 2 (30 ml) Tbsp shortening
- 1/2 c (120 ml) half and half
- 1/2 c (120 ml) milk
- 1/4 c (60 ml) buttermilk
- 1/4 tsp (1 ml) vanilla extract
Directions
- Combine flour, salt and baking soda in a medium bowl with a whisk.
- Lightly beat the egg in another bowl then add the sugar, butter and shortening and mix well until smooth.
- Add the half and half, milk, buttermilk, and vanilla. Mix well, but don’t over mix.
- Add the dry flour mixture to the wet mixture while beating. Mix till smooth only (a few lumps are OK).
- Cover and chill overnight (you can use the batter immediately but a good 12 hours in the fridge makes the batter even better)
- When you are ready to make your waffles, take the batter out of the frig to warm up slightly.
- Pre-heat iron and spray with non-stick cooking spray.
- Spoon (I use a measuring cup) batter into waffle iron and cook for 3-4 minutes or till the waffles are brown to your liking.
- It takes a bit of experimentation to get the amount of batter correct for your waffle maker. Once you figure it out, write it down.
- Sometimes, I will separate my eggs, whip up the whites to a soft peak and fold them in at the end (after the rest of the batter is mixed). This makes for a bit lighter waffle.
Notes
I just LOVE waffle house waffles but can not always make it to one for breakfast so here is a recipe that comes super close to theirs (so close I bet you can’t tell the difference).