Waffles are perfect for any time of the day


By Lou Ann Thompson - Country Cooking



Hello!

This week’s recipe always takes me back to when I was a little girl.

I would get up in the mornings and come down the stairs in my pajamas and Mom was in the kitchen fixing breakfast. The first scent I would pick up was a slight smell of coal smoke, and the next was always breakfast, she would always ask me “what I wanted for breakfast.” Most of the time my response was “Pancakes.”

I have always loved pancakes and even to this day I do. The next best thing to a pancake is a waffle. Mom had an old waffle iron, and she would take that same pancake recipe and make those. To me a pancake was also a waffle, I still smothered it with syrup and butter. On some occasions she would have blueberry syrup instead of maple syrup and it was the best!

Mom never bought the mixes you can buy today, she would always make it from scratch. It’s what made it the best. I don’t use the mixes, because they are expensive, and for me, they don’t seem to be quicker. We all must watch that grocery bill, right?

That brings us up to this week’s recipe. I searched and tried many recipes to get as close to Mom’s as possible. She didn’t write down most of hers, she just did them from memory. So, I finally came up with this one, and I tweaked it to have it as close to Mom’s as possible.

I enjoy breakfast for supper at times. I will make waffles and sausage for the evening meal. It’s not just for breakfast anymore. If you have a love for waffles, anytime of the day is perfect for them.

If this recipe is too big, you can easily cut it in half or you can freeze the leftovers.

Waffles

1 ½ cups flour

1 teaspoon salt

½ teaspoon baking soda

1 tablespoon sugar

4 Tablespoons shortening (I like to use the butter flavored Crisco)

1 cup of milk

¼ cup buttermilk

1 teaspoon vanilla

Whisk all the ingredients together until well blended.

Cook in your waffle iron according to instruction.

Enjoy!

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By Lou Ann Thompson

Country Cooking