Combine flour, salt and baking soda in a medium bowl. Stir to combine.
Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half-and-half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the wet mixture while beating. Mix until smooth. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
This recipe yields 6 waffles.
For the best results you really should chill the batter overnight in the fridge as they do in each of the restaurants. The recipe still works fine if you cook up the waffles the same day. At least wait for 15 to 20 minutes after you make the batter so that it can rest and thicken a bit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 59.7mg||18 %|
|Sodium 5645.5mg||195 %|
|Potassium 148.3mg||4 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 41.8g|
|Protein 6.2g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.