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.
You might think I am kidding, but I never realized how important Waffle House was until I met Eric and his family. They are hard core Waffle House fanatics and while I had heard of them and have been to a Waffle House once or twice in my life (my life prior to Eric), we just don’t have that many here in Texas. Which was a huge disappointment to Eric when he first moved here.
I did not understand the big deal about WH, until I went with Eric for the first time to Georgia and saw from Louisiana to Georgia there was one Waffle House every mile! (I kid. I kid. But there were a lot).
Since the closest Waffle House to where we live is a good 25 minute drive out of the way we don’t enjoy it often! One morning Eric and I both wanted a nice big breakfast and I suggested treating to Waffle House, to my shock Eric said no that because of our other plans for the day it would be to far out of the way. We decided on a nice big breakfast at home instead and I was crazy excited when I stumbled upon this recipe for Waffle House waffle knock-offs (when searching for a new waffle recipe).
Eric says this isn’t quite the same as the WH original, but we both thought they were wonderful waffles(I actaully 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