Tuesday, October 30, 2012

Waffle House Buttermilk Waffles & Pecan Waffles

Here in the South, Waffle House is our mecca for breakfast, or late-night drunk food. Open 24 hours a day, 365 days a year, it's a cultural icon here. They have a jukebox stocked with absolutely TERRIBLE music, including their own Waffle House songs

Also referenced in the movie Tin Cup (one of the BF's faves for some inexplicable reason), Waffle House has their own special language. Any Waffle House aficionado KNOWS what it means when you hear the phrase "scattered, smothered and covered". Hell, they even have their own FEMA metric, known as the Waffle House Index...

My usual meal of choice there is a sausage, egg & cheese sandwich, with mayo & extra dill pickle slices. However, it used to ALWAYS be the pecan waffle. Even now, if I'm REALLY hungry, I'll add a pecan waffle to my sandwich order. It's the perfect waffle; light yet dense, perfectly cooked everytime, and studded with pecans. So, now that I have a waffle maker, I knew I HAD to try to recreate these at home...


Waffle House Buttermilk Waffles
adapted from Ol' South Recipes and Mommy's Kitchen

Ingredients:
1 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 egg
1/2 cup + 1 Tbsp granulated sugar
2 Tbsp butter, softened
2 Tbsp shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
3/4 tsp vanilla

Combine the flour, salt & baking soda in a bowl and stir to combine. In another, larger bowl, lightly beat the egg; add the sugar, butter and shortening. Mix well until smooth. 

I accidentally added the vanilla here instead of with the milks. Oops.






Add the half-and-half, milk, buttermilk and vanilla; mix well. While mixing, beat in the dry flour mixture and mix until combined; it's ok if the batter has some lumps. 






Cover the batter and chill overnight for best results, but the batter CAN be used right away. If chilling overnight, let the batter warm up to room temperature for about 15-20 minutes before cooking. 


Lightly oil the waffle iron and preheat; once hot, spoon about 1/3 - 1/2 cup of batter onto the iron. For pecan waffles, sprinkle with a handful of pecan pieces. Cover and cook until lightly browned, then serve immediately. Make sure you have plenty of butter pats and syrup on hand! 











If you have extra waffles, let them cool, then wrap them tightly in plastic wrap and freeze. You can then cook them later in the toaster, just like Eggo waffles

2 comments:

  1. OMG. I can just about smell these. YUM!

    I saw your link on Carole's Chatter. Thanks for sharing.

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    Replies
    1. You're welcome! Thanks for reading :)

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