BBS:      TELESC.NET.BR
Assunto:  Waffle House Waffles
De:       Ben Collver
Data:     Sat, 18 Apr 2026 08:29:49 -0700
-----------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Waffle House Waffles
 Categories: Copycat, Waffles
      Yield: 6 Waffles
 
  1 1/2 c  All-purpose flour
      1 ts Salt
    1/2 ts Baking soda
      1    Egg
    1/2 c  Granulated sugar; +1 tb
      2 tb Butter; softened
      2 tb Shortening
    1/2 c  Half & half
    1/2 c  Milk
    1/4 c  Buttermilk
    1/4 ts Vanilla
 
  It was two friendly Atlanta, Georgia neighbors who got together in
  1955 to build the first Waffle House in their eventual
  1200-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 45-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, right? 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 search for the
  waffle iron and heat it up. Also, you might need some time to dust it
  off.
  
  Combine flour, salt, and baking soda in a medium bowl. Stir to
  combine.
  
  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 & half, milk, buttermilk, and vanilla. Mix well.
  
  Add the dry flour mixture to the wet mixture while beating. Mix until
  smooth.
  
  Cover and chill overnight. You can use batter right away if you like,
  but a good 12-hour chill makes the batter better.
  
  Rub a light coating of vegetable oil on a waffle iron. Preheat the
  waffle iron. Leave the batter out of the refrigerator to warm up a
  bit as your waffle iron is preheating.
  
  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 light brown.
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.37-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

-----------------------------------------------------------
[Voltar]