I was a grown up adult before I ever tasted a waffle. They just were not something my mother ever cooked for us, although she did have a waffle iron attachment to her griddle. I imagine she probably found them quite fiddly.
She hardly ever cooked us pancakes either. Once a year, on pancake day. That was it. I can remember seeing waffles on the television and wondering what they tasted like, and then there were the Leggo my Eggo commercials.
In fact I am pretty certain that an Eggo Toaster Waffle was probably my first ever experience with waffles and this would have been when I was bringing up my own children. I didn't have a waffle maker.
I made pancakes for them from scratch quite often, but not waffles. Not from scratch anyways.
My first time ever having a from scratch breakfast waffle was in the states, probably in the 1980's at one of the breakfast chains, a place like Perkins or Big Boys, or some such. Oh my goodness, absolutely gorgeous. I fell in love.
Toaster waffles had nothing on those! Oh boy!
Of course I have never been to a Waffle House in my life, but they have to be good eh? I found this recipe on the Delish website. They sounded and looked gorgeous. How could I resist!
WHAT YOU NEED TO MAKE WAFFLE HOUSE COPYCAT WAFFLES
Simple every day kitchen ingredients.
- 1 1/2 cups (210g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1 large free range egg
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) buttermilk
- 4 TBS (60g) butter, melted
- 1/2 tsp pure vanilla extract
To serve:
- softened butter
- pure maple syrup
- fresh berries
The original recipe called for half and half cream. I did not have any of this in my house, nor do I think you can buy it here. I used a mix of half whole milk and half cream. It worked beautifully.
If you don't have buttermilk, simply add a teaspoon of white vinegar or lemon juice to the measuring cup and add whole milk. Stir and leave to clabber for about 5 minutes.
HINTS AND TIPS FOR MAKING GREAT WAFFLES
If you follow my hints and tips you can be assured of some perfectly cooked and beautiful waffles.
Make sure all of your ingredients are at room temperature. Take them out of the refrigerator when you first get up and then go do your morning ablutions. They will be perfect when it comes time to make your waffles.
Allow your melted butter to cool a bit before stirring it into the other wet ingredients. Doing so helps to keep it from solidifying when it hits the wet ingredients, and helps it to blend in better.
Do not over mix your batter. Whisk together the dry, then the wet. Combine together only until evenly mixed. A few lumps are quite welcome. Just not huge dry streaks.
Don't overfill your waffle maker. This helps to prevent spillage. If you ladle it on only until it is two thirds full, then when you close your lid the pressure from the lid will cause the batter to fill in the empty area, creating the perfect waffle.
Bake only until either the steaming stops or the green light comes on (if you have a built in timer). They will be perfectly done. Try not to lift the lid too soon or you will risk tearing your waffles.
If you have a newer waffle maker there is probably no need to grease your waffle maker.
Cooked waffles can be kept warm in a low oven while you finish baking all of your waffles. Just pop them onto a baking sheet and into the oven. Not too hot or you risk drying them out. You only want to keep them warm.
HOW TO MAKE WAFFLE HOUSE WAFFLES
Nothing could be simpler.
Whisk all of the dry ingredients well together in a medium bowl. (flour, sugar, salt, baking powder, soda.) Whisk the egg, milk, cream, buttermilk, melted butter and vanilla together in a glass beaker to combine well..
Make a hollow in the center of the dry ingredients. Add the wet into the hollow of the dry gradually, mixing in with a rubber spatula and scraping the sides of the bowl until everything is evenly dampened. No large pockets of dry ingredients should remain. A few small lumps are preferred, so do take care not to overmix.
Preheat your waffle iron to medium heat. Spray lightly with low fat cooking spray or oil the plates if needed. (My waffle iron works better without this. I have a Cuisineart one and it is less than 2 years old.)
Ladle the batter onto the bottom plate of your waffle iron, add 1/4 to 3/4 cup of batter, depending on the size of your waffle iron. Spread out lightly to the edges using a rubber spatula.
Close the iron and cook, undisturbed for 4 to 6 minutes, until golden brown and crispy edged.
Transfer to a wire rack that you have placed over a baking tray in a low oven to keep warm. Repeat with the remaining batter until you have cooked all your waffles. Serve warm with butter, syrup and berries.
These were really, really delicious. Nice and light with crisp edges. A tad bit on the sweet side, but that went well with the tartness of the raspberries. All in all, I really enjoyed these!
Some other waffle recipes which you might enjoy from my English Kitchen are:
GINGERBREAD WAFFLES WITH LEMON CREAM - Perfect for holidays, perfect for any time really. With just the right amount of spice. The lemon cream is the perfect accompaniment! I also serve fruit, butter and syrup. These are a really special way to show someone how much you love them.
HIGHLAND WAFFLES - Quick and easy waffles that use pancake mix, instant oats, and dried currants. Sweetened with molasses these have a lovely nutty wholesome texture and taste. If you don't have instant oats you can blitz regular oats in a food processor to break them down a bit. These are fabulously tasty!
Yield: 4 - 6
Author: Marie Rayner
Waffle House Waffles Best Copycat recipe
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
I confess I have never been to a waffle house, but when I saw these, I could not resist giving them a try. They are quite simply fabulous! They also freeze well.
Ingredients
- 1 1/2 cups (210g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1 large free range egg
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) buttermilk
- 4 TBS (60g) butter, melted
- 1/2 tsp pure vanilla extract
To serve:
- softened butter
- pure maple syrup
- fresh berries
Instructions
- Whisk all of the dry ingredients well together in a medium bowl. (flour, sugar, salt, baking powder, soda.) Whisk the egg, milk, cream, buttermilk, melted butter and vanilla together in a glass beaker to combine well..
- Make a hollow in the center of the dry ingredients. Add the wet into the hollow of the dry gradually, mixing in with a rubber spatula and scraping the sides of the bowl until everything is evenly dampened. No large pockets of dry ingredients should remain. A few small lumps are preferred, so do take care not to overmix.
- Preheat your waffle iron to medium heat. Spray lightly with low fat cooking spray or oil the plates if needed. (My waffle iron works better without this. I have a Cuisineart one.)
- Ladle the batter onto the bottom plate of your waffle iron, add 1/4 to 3/4 cup of batter, depending on the size of your waffle iron. Spread out lightly to the edges using a rubber spatula.
- Close the iron and cook, undisturbed for 4 to 6 minutes, until golden brown and crispy edged.
- Transfer to a wire rack that you have placed over a baking tray in a low oven to keep warm. Repeat with the remaining batter until you have cooked all your waffles.
- Serve warm with butter, syrup and berries.
Notes
You can make the batter up to 1 day ahead. Store in the refrigerator in an airtight container.
You can freeze the baked waffles. Simple wrap individually and then pop into an airtight zip lock baggie and freeze. These can be reheated in a toaster or low oven, depending on the size of your waffles.
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