Tag: Breakfast

Waffle House Waffles

CarrieLeave a comment

Well if you have ever been on a real road trip, I’m sure you have seen the black letters in yellow blocks that spell out “WAFFLE HOUSE”.  Take it from me, it is worth the stop.  With the right prices and quick service, your experience at the Waffle House is sure to be enjoyable.  In the meantime, here is a reproduction of their famous pecan waffle recipe compliments of Food Network Magazine.  I didn’t have pecans so I left them out.

Pecan Waffles

Ingredients

3/4 cups toasted pecans, 1 1/2 cups flour, 1/3 cup sugar, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 1 large egg, 1 cup whole milk, 1/2 cup buttermilk, 2 tsp vanilla extract, 2 tbsp unsalted butter (melted and cooled), 1/4 cup vegetable shortening (melted and cooled)

Directions

Whisk together dry ingredients in a bowl.  Do not mix in pecans just yet.  Whisk together wet ingredients in a bowl.  Stir wet ingredients into dry ingredients until just combined.  Batter will still be lumpy.  Do not over mix.  Preheat waffle iron and brush with melted butter.  Sprinkle with 2 tbsp pecans.  Cook until golden brown.  Top your waffle with maple syrup and enjoy.  They are so delicious you don’t even need butter on top!

My Signature Dish

Sadie2 Comments

Everyone has a signature dish.  I don’t care if you’re the chef at five star restaurant or a TV dinner aficionado, I know there’s one dish that you make better than anything else. I love to cook and bake so I like to think that I have several signature dishes, but if I had to choose my most requested it would definitely be my buttermilk pancakes.

My favorite thing about my pancakes is that I’m the only person that makes them.  My mom doesn’t even know the recipe.  I hold the power!  The recipe was handed down from Sadie #1 (my great grandmother), to my maternal grandmother, and then to me.  When I visited my grandparents as a kid I always requested these pancakes.  I learned the recipe, because we simply made them so often.  And I started making these for my family at home when I was in middle school.  To this day, if I’m at my parent’s house on a Sunday, I’m probably making pancakes for brunch.  Even though my grandmother is still making pancakes, I hate to admit it, but I’ve been told the student has exceeded the master.

I’ve read hundreds of pancake recipes over the years, and nothing compares.  These pancakes are light because of the egg to buttermilk to flour ratio, and they aren’t particularly sweet.  They are the perfect canvas for syrup, butter, berries…  I actually refuse to put any add-ins in the batter, I’m a purest, but toppings are my key to success.

Today is your lucky day:

Sarah Church’s Buttermilk Pancakes

Yield: about 8 pancakes depending on size

2 large eggs

2 cups buttermilk

1 cup AP flour

1 tsp baking soda

1 tsp baking powder

pinch salt

3 Tbs vegetable oil

butter for skillet

Method

1. Turn on stove to warm up skillet/griddle.

2. Beat the eggs together with the buttermilk.

3. Add flour, baking soda, baking powder and salt.  Wisk until batter is only a little lumpy.

4.  Whisk in vegetable oil.

5. Add butter to the skillet and test heat by flicking a little water onto the skillet.  If the water sizzles and skips across the skillet then it is ready.  In this instance, I definitely like it hot.

6. Add batter to the skillet in desired size.  Flip after a couple minutes when there are bubbles on the surface.  If you peak at the underside, it should be golden brown.  After you flip them, the second side should take a minute or less.

7. Remove from skillet and serve.  Don’t forget to re-apply butter to skillet between cooking batches or as needed.

I highly recommend eating these immediately.  I usually put them on the griddle while my family is already sitting at the table.