Mix all the dry ingredients in a bowl. Mix the wet ingredients in another bowl, making sure that the melted shortening and butter are not too hot—if they are, the eggs will begin to cook.
wet and dry ingredients
Make a depression in the center of the dry mixture and pour in the wet mixture. Stir gently. The resulting batter should be smooth but not too thin.
batter into waffle iron
Drop about 1?2 cup of batter onto the center of the hot waffle iron and spread until the entire surface of the iron is thickly coated.
Most waffle irons have a nonstick surface,
but if yours doesn’t, or if your waffles have been hard
to remove in the past, coat the cooking surface with butter or
vegetable oil before you start.
Close the lid immediately and let the waffle cook for at least three
minutes before checking on it. Remove when the waffle appears golden-brown
and its surface is crispy. If you’re cooking for a large group, stack
the cooked waffles in a baking pan, cover it with aluminum foil, and
put in an oven set to 200? Fahrenheit until you’re ready to serve.
Now comes the hard part—choosing a topping. Waffles are great with strawberries,
ice cream, bananas, whipped cream, chocolate sauce, powdered sugar,
or—as a soul food favorite—chicken.