I love breakfast foods for dinner, especially when I’m having one of my favorite combos – fried chicken and waffles! This recipe makes six regular waffles or 4 Belgium style. We added toasted pecans to ours for an additional bump of flavor.
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
1/2 cup pecans, toasted and chopped (optional)
Combine flour, salt and baking soda in a medium bowl. Whisk 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 milk, buttermilk and vanilla. Mix well.
Add the wet mixture to the dry mixture while beating. Mix only briefly. Leave the small lumps in the batter since over beating could produce waffles that are too tough. Rest the batter for 15 minutes (or overnight for even better batter).
Rub a light coating of vegetable oil on the waffle iron or use a non-stick oil spray. Preheat the waffle iron. If you put the batter away overnight, pull it out of the refrigerator to warm up a bit as the waffle iron is preheating. Gently fold in the chopped pecans.
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 brown.
Serve with softened butter and maple or cane syrup. Can also be served with fried chicken.