- 1 1/2 cups [210 g] all-purpose flour
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] baking soda
- 1 egg
- 1/2 cup + 1 tablespoon [115 g] sugar
- 2 tablespoons [30 g] butter, softened
- 2 tablespoons [30 g] shortening
- 1/2 cup [125 mL] half and half
- 1/2 cup [125 mL] milk
- 1/4 cup [60 mL] buttermilk
- 1/4 teaspoon [1 mL] vanilla
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- Stirring combine flour, salt and baking soda into a medium bowl; set aside.
- Into a clean medium bowl, lightly beat egg before adding sugar, softened butter, and shortening; mix well using an electric mixer, until smooth.
- Pour in half and half, milk, buttermilk and vanilla; mix well.
- Beating, add reserved mixed dry ingredients to wet mixture; beat until smooth.
- Cover and refrigerate batter overnight.
- You can use batter right away if you like, but a good 12-hour chill makes the batter better.
- Rub a light coating vegetable oil onto a waffle iron, then preheat waffle iron.
- Leave the batter out of the refrigerator to warm up a bit as waffle iron is preheating.
- Spoon 1/3 to 1/2 cup [80 to 125 mL] batter into the waffle iron.
- Cook for 3 to 4 minutes, until waffles are light brown.
- Repeat with remaining batter.
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