Last year's Black Friday midnight shopping started with a first ever (at least for me) trip to Waffle House. My GRANDson had filled me in on their scattered, covered and smothered hash browns. He's only 12 but he's been introduced to Waffle House by his parents, preparing him for a life of many tastes and flavors, people and food! Make no mistake, it's more than just a big breakfast...
it's a slice of Americana and you KNOW I ♥ that!
Did you know that Harvard Business School says Waffle House is one of America's top examples of entrepreneurial achievement? No other chain has a fan club like Waffle House, loyal customers who are greeted with a big "Hello" as they enter, no matter what the time of day or night.
When we got there around 11, the place was packed. Nearly every booth was taken, even the stools at the bar were occupied. My husband, the world traveller, says the bar has the "choice seats," since you can watch your meal being prepared! The waitress couldn't have been nicer, or more efficient. She had our coffees poured within minutes and our order placed. Everyone was talking about going shopping, there was a camaraderie between us... preparing for the start of Black Friday!
As delicious as Thanksgiving turkey with all the trimmings was, my waffle with a side of crispy bacon really hit the spot! If you've led a sheltered life like me, give Waffle House a try the next time you're hungry! Don't have a Waffle House where you live? Todd Wilbur of Top Secret Recipe fame shares Waffle House's signature recipe...
Waffle House Waffles
Makes 6 waffles~to print the recipe go HERE
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup plus 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 flour, salt and baking soda in a bowl. Stir to combine.
In another bowl lightly beat egg, add sugar, butter and shortening. Mix well with a mixer and then add half and half, milk, buttermilk and vanilla. Mix well.
Add the wet ingredients to the dry and blend and mix briefly, only stirring to incorporate the two. It's ok to have a few lumps in the batter. Overmixing will make for tough waffles.
Spoon 1/3-1/2 cup batter onto hot waffle iron and bake 3-4 minutes until golden brown. Serve hot with butter and syrup.
For the best clone of this 50 year old secret recipe, refrigerate the batter overnight!