So this recipe and I go way back! Since I turned 30 this year so I feel like I can make it sound like an eternity! This is the kind of recipe that you have to invite over family and friends when you make it because if you don’t, they may no longer count you as a friend! It is that good-no joke!
I have used this recipe over and over again. I found the recipe in high school and my family fell in love with it! I serve it with fresh whipped cream, which takes it over the top! It is best when you make it the night before so the batter has time to merry and thicken. I also used this waffle recipe when I ran a restaurant and hosted these beautiful Sunday brunch buffets. Nonetheless the waffles were a huge hit!
A tip when making them is to cream the fats and add in some of the flour to make a thick paste before slowly adding in the liquid. The reason for this is because if you don’t you may have clumps, which isn’t a huge deal but just keep in mind when mixing.
- 3 c. flour
- 2 t. salt
- 1 t. baking soda
- 2 eggs
- 1 c. plus 2 T. sugar
- 4 T. butter, softened
- 4 T. shortening
- 1 c. half and half
- 1 c. milk
- ½ c. buttermilk (can sub milk with a splash of lemon juice)
- ½ t. vanilla
- Cream together the fats with an electric mixer.
- Slowly add in the dry ingredients.
- When mixture starts to become crumbly slowly start to add in your wet ingredients.
- May have to alternate dry and liquid until all ingredients are added and mixture is thick and creamy.
- Put a lid over bowl and refrigerate overnight.
- When ready to use simply warm your waffle iron, spray, and cook!
- Serve hot with fresh whipped cream, maple syrup, or fresh fruit.
To keep me from repeating how amazing these are, I’ll just share the recipe below and let you be the judge! Don’t forget to come back though and let me know what you think!