Friday, July 23, 2010
Sorry for the plain, boring picture. However, however... Don't let appearances fool you. This waffle is just like a blank canvas, waiting to be be painted with a variety of flavors. Summer fruits such as juicy peaches or ripe strawberries would be the perfect complement.
The recipe for these waffles is from Top Secret Recipes. It's a clone of the waffles from Waffle House - a U.S. chain restaurant with a few stores in Canada. The closest one to me is across the border and quite a drive south to Olympia, WA. You can also find this recipe at Food.com (formerly known as Recipezaar) but just be aware that the amount of sugar in the 'zaar recipe is a typo and is way too high.
I read over everyone's comments and came up with this adapted version. It is quite a sweet waffle compared to other recipes such as Cook's Illustrated that only has just a tiny bit of sugar in it. For that reason I find these more suited to serving with berries and whipped cream than doused in syrup.
Waffle House Buttermilk Waffles
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup malt powder (or in a pinch use 1/3 cup flour)
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
1. 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, butter, and shortening, mixing well until smooth.
2. Add the half & half, milk, buttermilk and vanilla and mix well. Add the dry flour mixture to the wet mixture while beating and mix until smooth. If you can, cover and chill overnight, though the batter can be used right away.
3. Rub a light coating of vegetable oil on a waffle iron, and preheat it. 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.