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| Waffle House Waffles | By Todd Wilbur
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| Recipe Type: Breakfast |
| Calories: 314 |
| Cook Time: 10 hours |
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Recipe Rating: 4.9 (7 reviews)
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It was two friendly Atlanta, Georgia neighbors who got together in 1955 to build the first Waffle House in their eventual 1479-restaurant chain. With the dimpled breakfast hotcake as a signature item (and this is 3 years before IHOP was founded!), the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress; they're called "associates."
For the best clone of the 50-year-old secret formula for these waffles you really should chill this batter overnight in the fridge as they do in each of the restaurants. But hey, sometimes you just can't wait. If you need instant gratification, the recipe still works fine if you cook up the waffles the same day. At least wait for 15 to 20 minutes after you make the batter so that it can rest and thicken a bit. That'll give you time to dust off the waffle iron and heat it up.
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1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
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1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. 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. Mix well.
3. Add the wet mixture to the dry mixture while beating. Mix only briefly. It's okay if there are small lumps in the batter since over beating could produce waffles that are too tough.
4. Cover and chill overnight. (You can certainly use batter right away if you like, but a good 12-hour chill makes a better batter.)
5. Rub a light coating of vegetable oil on your waffle iron, or use a non-stick oil spray. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are brown.
Makes 6 waffles.
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Kim H.
Submitted on 03/13/13 |
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| I made these waffles for my family and we were all in love lol. I have used other online recipes but none even come close... The PerfectWaffles |
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Hollie Sramek
Submitted on 01/19/13 |
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| My mom worked for Waffle House when me and my sister were growing up, so I have been looking for a recipe to make waffles from my childhood. These were dead on! After trying probably 50 different versions, I am so glad to have found this!!! |
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liz
Submitted on 01/08/07 |
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| Tastes just like the real thing! So good! |
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b koetting
Submitted on 03/16/06 |
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| Slightly different than the original, but actually better. The secret ingredient (not the half and half) makes them deliciously crisp. It was a surprise to me - worth the effort. |
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bigfoot15
Submitted on 02/12/06 |
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| These are the best waffles ever. We even took our waffle iron with us on holiday so we could have our family try them in the classic form. |
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MalibuMelly
Submitted on 10/11/05 |
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| They're good waffles, they're just not Waffle House waffles. If you're health conscious, they're not *quite* fantastic enough to compensate for all the high fat/high sugar ingredients this calls for, so I don't think I'll be making them again. |
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ksilvan
Submitted on 08/02/05 |
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| These are the only waffles my kids will eat now. We make them by the dozens and freeze them. They crisp right up in the toaster after being frozen. |
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