Day: September 7, 2010

Delicious!!!! When I found this recipe on Copy Cat Recipes, I knew I needed to put this on my September meal plan. My hubby loves Waffle House waffles with hash browns covered, smothered, and chunked, a.k.a hash browns with American cheese, onions, and diced ham. When I made this for dinner, I also made those hash browns. Our bellies were very happy after that dinner.

Warning:  You need to make the batter ahead of time because it needs to be chilled overnight or during the day.

Stars of the recipe:

• 1 & 1/2 cups all-purpose flour
• 1 tsp. salt
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup plus 1 T. sugar
• 2 Tbsp. butter softened
• 2 Tbsp. shortening
• 1/2 cup half & half
• 1/2 cup milk
• 1/4 cup buttermilk
• 1/4 tsp. pure vanilla

Directions:

1. Mix the flour, salt, and baking soda in a medium bowl, and stir to combine.
2. In another medium bowl, beat the egg.
3. Add the sugar, butter, and shortening and mix well until smooth.
4. Add the half & half, milk, buttermilk, and vanilla, and mix well.
5. Add the dry ingredients to the wet mixture while beating and mix until smooth.

After you chill it overnight or for 8 hours:  (Make sure you cover it.)

1. Take the batter out of the fridge about half an hour before you make them.
2. Be sure your iron is well oiled and hot, and pour 1/3 to 1/2 cup batter and cook 3-4 minutes until golden brown.
3. If you want to make pecan waffles, just sprinkle pecan halves over the batter after pouring.

This recipe only made 3 waffles on my waffle iron. Next time I’m going to double the recipe so I can freeze some of the waffles. They were that delicious.

I put butter and blueberry syrup on my waffle. I got the blueberry syrup in St. Louis on it. Yummy!

For more delicious recipes, visit Delicious Dishes.