You can make big batches of these waffles to keep in the freezer. At our house, the soft, fluffy waffles are stored for morning cravings or afternoon snacks. When the steam stops coming out of the waffle maker, the waffles are ready.
- 1/4 cup unsalted butter
- 2 tablespoons Crisco shortening
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup sugar
- 1 large egg
- 1 cup milk
- 3/4 cup buttermilk
- Preheat a Belgian waffle maker according to the manufacturer's directions.
- Combine the butter and shortening in a microwave-safe measuring cup. Melt them in the microwave, about 45 seconds.
- Combine the flour, baking soda, salt, and sugar in a large mixing bowl.
- Whisk the egg, milk, and buttermilk together in a medium mixing bowl and stir into the dry ingredients. Slowly pour the melted butter and shortening into the butter.
- Lightly spray the heated waffle maker with nonstick cooking spray. Pour half (about 2 cups) of the batter into the waffle maker. Cook according to the manufacturer's instructions.
- Repeat with the remaining 2 cups of batter.
Way back Crisco's popularity grew when a lard shortage occurred during World War I. Some Southerners still use lard (myself included) for certain recipes, but vegetable shortening is much more common. Crisco is also available in sticks that are much easier to measure.