Thomas Jefferson brought a waffle iron back from France in the 1790’s and waffles became popular in America soon after. Waffles were served in lieu of bread any time of day. In the late 1930’s, Wells Supper Club in Harlem, New York started selling the chicken and waffles to late-night customers because “it was too late for dinner, and too early for breakfast.” In the deep South, it was a popular combination that served as a hearty Sunday morning meal before a long morning in church.Following the tradition, the Grady High School Gridiron Club has been serving up warm fragrant waffles and fried fish on Friday afternoons before each home football game for years. The parking lot is filled with the sweet aroma of waffle steam being released from the waffle iron. According the Chef de Cuisine (Gridiron President Howard Hill,) he uses the “Waffle House Mix” for his near-perfect, pre-game nibbles.
1 1/2 cups all-purpose flour
1 teaspoon salt 1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Combine the flour, salt and baking soda in a medium bowl and stir to combine. In a separate bowl, lightly beat the egg and combine with sugar, butter, and shortening, mixing until smooth. Add the half & half, milk, buttermilk and vanilla to the egg mixture and blend together. Add the flour mixture to the wet mixture while beating and mix until smooth.
If possible make the batter ahead and allow to chill (covered) overnight. If refrigerated, leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. The batter can be used right away but it is best if allowed to rest a minimum of 20 minutes.
Go Grey Knights!