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-Combine flour, salt, and baking soda; set aside.
-Cream together sugar, shortening, and egg with an
electric mixer.
-Slowly beat in half and half, buttermilk, and vanilla.
-Slowly beat in dry mixture.
-Cover and refrigerate overnight.
-Pour 1/2 cup of batter into a preheated, greased waffle iron and cook
for 3-4 minutes, or until lightly browned. Repeat with remaining batter.
Notes:
Right after pouring batter onto waffle iron, sprinkle 1/4 cup pecan halves
over the batter for the Waffle House's® Pecan Waffles.
Make It A Meal: Serve with
Breakfast Sausage
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I've
had a waffle iron for about two months. I have
tried a different recipe each of the twelve (or
so) times I've made waffles for my family. We all
agree that these were our favorites so far. I
used the batter immediately after I mixed it. I
am thrilled at the prospect of being able to make
the batter the night before and have them taste
even better!
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Yes! This recipe is just like
the "real thing". We live so far away from a waffle house. It's nice
to whip the batter up Friday night and have it ready to cook on
those crazy family mornings on Saturdays! This is coming from
someone who used to work at a waffle house. :)
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