Anyways, as I had an extra hour this Sunday morning to
curse this stupid institution meditate on my thoughts, I spent it wisely and fiddled with that Waffle House Waffle recipe that I was geeking on. I discovered that malt was the secret ingredient in the mix. Because I had it on hand I used malt syrup and I noted that the texture was much more pliable than I had expected. If you follow my recipe as shown here use the measurements exactly. If you decide to use malted milk powder (also not a bad choice), increase the liquids to the measurements shown in parenthesis.
So now I have something to look forward to in the morning this winter rather than just being bathed in darkness when I get up. Have a laugh and a waffle on me, folks.
Perfect Waffle House Waffles
-1 1/2 cups all-purpose flour
-1 teaspoon salt
-1/2 teaspoon baking soda
-1/4 cup granulated sugar
-I/4 cup malt syrup or 1/4 cup malted milk powder
-2 tablespoons butter, softened
-2 tablespoons shortening
-1/3 (or 1/2) cup half-and-half
-1/3 (or 1/2) cup milk
-1/3 cup buttermilk
-1/4 teaspoon vanilla
1) Sift the flour, salt and baking soda in a bowl, set aside.
2) In a separate bowl combine the butter and shortening, then add in the egg and beat until smooth. Add in the sugar, cream them. Then add in the malt (liquid or powder), half and half, milk, buttermilk and vanilla and beat again until smooth.
3) Pour the wet ingredients into the dry ingredients, beat until a smooth batter is formed.
4) Refrigerate 12 hours or so.
5) Before using, let the batter warm a bit on the counter. Spray the waffle iron with nonstick cooking spray before pouring scant quarter cupfuls onto the iron.
6) Cook until the waffle iron quits steaming. Makes about 7 small waffles.