If you have never spotted that black and yellow Waffle House sign a mile away and stepped on the gas to get there faster, you might not be a true southerner.
If you have never had a hot fresh Waffle house waffle, you might not be true southerner.
Until recently I didn’t realize the big deal about Waffle House. While I had heard of them and have been to a Waffle House once or twice in my life, we just don’t have that many here in Texas. I did not understand the big deal about Waffle House, until I went on a recent road trip through the southeast there was one Waffle House every mile! (I kid. I kid. But there were a lot).
Since we don’t have a lot of Waffle Houses in Texas, one morning when wanted to go out for breakfast I stumbled upon this recipe for Waffle House waffle knock-offs.
My husband says this isn’t quite the same as the Waffle House original, but we both thought they were wonderful waffles (I actually like them a whole lot better than a waffle recipe I shared a few months back), and I will actually make this my ‘go to’ waffle recipe for here on out (at least for now!). Oh and FYI these waffles freeze and reheat well in the microwave, toaster, or oven; which is even better!
Waffle House Waffles
Printable Version
Prep Time: 10 minutes Cook Time: 10 minutes Serves 4
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 egg
1/3 cup granulated sugar
4 tablespoons butter, softened
½ cup half-and-half cream
2/3 cup milk
¼ teaspoon vanilla
1/3 cup chopped pecans, optional
Combine flour, salt and baking soda in a medium bowl and stir to combine.
Lightly beat the egg in another medium bowl and combine with sugar and butter; mixing well until smooth.
Add in the half and half cream, milk, and vanilla and mix well.
Add the dry flour mixture to the wet mixture while beating and mix until smooth.
Spray waffle iron with non-stick cooking spray, and preheat it.
Spoon 1/3 to 1/2 cup of batter into the waffle iron, and top with pecans if desired. Cook for 3 to 4 minutes or until the waffles are light brown.
Note: Batter can be refrigerated overnight. Allow chilled batter to come to room temperature before cooking in waffle iron.
adapted from Food.com