Batter baths, half-and-half, and rock-star grill operators are what
makes Waffle House waffles shine, so what does France have to do with it?
The one thing you'll never get during your visit to Waffle House
is a reheated waffle. As co-founder Tom Forkner told Atlanta Magazine in 2007:
"All our food is cooked up front and right in sight.”
The still claim holds true for the griddle staple, which short-order cooks make fresh
for every customer who stops by. Because of the restaurant's layout, it's possible to get
a front-row seat to the griddle and watch the kitchen staff prepare your order in real time.
From employees scooping the batter to the noisy ding of the iron,
customers get to witness each step of the process that leads to the browned,
crispy breakfast treat delivered hot to your table.
Not many dining establishments offer such a transparent, up-close view of the cooking process,
but at Waffle House, it's just another day of business. Frozen waffles are a uniquely
American invention, but once you've hit up a Waffle House in the morning,
it is difficult opting for the toaster version again.
Sure, there's nothing a heavy hand of syrup won't fix, but it's hard to beat
the comfort of a fluffy waffle cooked from scratch. At the rate Waffle House churns
out its signature dish, the fact that it can promise fresh waffles around the
clock doesn't leave its greasy-spoon competitors with much of an excuse.
“You don’t come here expecting the French Laundry, you come here expecting something amazing.”
“This is better than the French Laundry, man.”
What's responsible for the crisp, yet pillowy finish found in a Waffle House
waffle? The trick to achieving this dichotomy is
an ingredient stashed in millions of kitchen refrigerators as we speak: half-and-half.
That's right, the creamer you pour into your coffee is what Waffle House pours into its
luscious batter for springy, chewy waffles according to one Waffle House employee via
Quora. The creaminess is only compounded by throwing in a few eggs for peak textural goals.
Now what exactly is this dairy product made out of, and what does it do? Essentially,
it's composed of equal amounts of milk and heavy whipping cream. The
full-bodied feel of cream, meshed with the thin consistency of milk,
blends the best of both worlds — it's indulgent, but far lighter than add-ins like heavy cream.
That makes it a fantastic binding agent for waffles. Most waffle recipes will call for
milk as the primary wet ingredient, but half-and-half is often recommended as a
solid substitution, too. Described as a "sweet cream batter" via The Atlantic,
Waffle House's signature fluff is apparent just by ordering the dish in one of its restaurants.
Back in April 2020 amid the pandemic, the restaurant chain started selling its
waffle mix in 52-ounce bags. The mix is now available in 13-ounce
boxes. Just add one egg and a half quart of half-and-half to make six waffles.
There's nothing flashy about whipping up waffles. You mix together the ingredients
and pour the off-white goop into a hot iron. Nothing to be super excited about right?
“So, what you doing now?”
“Waffle House?”
“Waffle House is good.”
Instead of sighing at the thought of Waffle House, get excited because the waffles here
are a bit of a specialty. A former employee shared on Quora about an elevated cooking
method the chain uses when making its batter, and it goes by a little name of the bain marie.
A French term that translates to "Mary's bath," according to MasterClass,
the bain marie is a technique that filters hot,
boiling water through a vessel in order to carefully simmer or melt ingredients.
The actual contraption resembles a bucket, but in this video from Jamie Oliver's YouTube channel,
they demonstrate a makeshift version by placing a heat-proof bowl on top of a
saucepan of boiling water. Basically, the steam from the water will emanate through the bowl,
creating a barrier for the ingredients to heat without curdling or burning them.
This practice is used all the time in baking, such as when tempering chocolate
or preparing a custard filling, but any dish requiring a little tender loving care
can benefit from using the bain marie, which is also known as a double boiler.
For all its blue-collar posturing, Waffle House deploys a level of craftsmanship in making its
beloved menu offering, and it's an approach that's not obvious on its face. At any rate,
it explains the delicious texture that accompanies its fresh taste.
In addition to slinging piping-hot waffles around the clock, Waffle House takes a
similar tack with the batter. Fresh batches of the creamy mix are prepared every day,
and the chain is more than happy to let everybody know about it. In fact, it deserves
to brag. Take it from a Waffle House waitress who took to confirming it on Quora, saying:
"The batter itself is always fresh and made daily at the actual store."
No wonder the waffles are so mouthwatering! Bon Appetit writer Andrew Knowlton got a top-down
view of the beloved breakfast spot when he worked a 24-hour shift there in 2015,
with a stint covering batter preparation.
We'll start off by saying that the batter-making is done in an
unconventional way. Instead of using the mixing bowls associated with childhood,
these waffle experts put together the concoction in industrial-sized plastic tubs.
Instead of the trusty wooden spoon, they use a power drill equipped with a whisk at the end of
it. Power tools aside, the segment confirmed what other folks in the know said to be true,
and that's the fact that the batter, the waffle's lifeblood, is always mixed daily.
Although waffle batter can be assembled in advance there's something to be said about
a silky batter whisked together that very morning and on premises where you'll be eating, no less.
Think you can recreate these plate-sized Frisbees with just
any old waffle iron? Waffle House doesn't fool around with cheaply made equipment,
and in our eyes, it pays off with perfectly toasted waffles every time.
The Southern chain uses the Wells WB-1E model to churn out its menu
headliner. These are notoriously expensive appliances to acquire.
The restaurant supplier Dubick Fixture & Supply Inc. shows a listing price of $1,348.
It's certainly a far cry from the budget-friendly varieties typical in most home kitchens,
but Waffle House is not operating that way. In a fast-paced kitchen environment, reliability is
a must, and the Wells waffle iron provides that with high-quality features all across the board.
It's constructed out of stainless steel, for one, and the appliance boasts some pretty nifty
features, including an adjustable temperature setting and timer for consistent baking.
As a result, the process is less prone to error when line cooks can simply pour in the batter
and let the waffle iron do the rest of the work. Waffle House is open 24 hours a day, every day.
There's no doubt the restaurant needs dependable machinery to function, and high-quality appliances
like the Wells iron allow Waffle House to crank out its signature product with ease. In return,
you get the tastiest breakfast this side of the interstate, no contest.
If you ever need a reminder to grease your cookware, look no further than the waffle
iron. There's no bigger hassle than prying out a waffle that's glued to the griddle,
especially when it leaves behind a crumbly mess you'll have to scrub away to fully clean.
Waffle House prevents this mishap from occurring with nonstick cooking spray,
and it's a small step that guarantees the franchise's signature offering looks and
tastes its very best. While Waffle House may not be a home, it’s housing some smart tricks.
“Hey Ben, just a few things to remind you of home, love Leslie. Ah, Waffle Mix.”
In an Ask Me Anything discussion on Reddit, an overnight grill operator for Waffle House answered
some pressing questions on what goes on at the griddle, including the waffle-making process.
The employee says that prior to pouring in the batter,
they season the iron with a spray so the finished waffle doesn't stick once
it's finished cooking. The commenter didn't provide a specific product name,
but we gather it's a general-purpose cooking spray like what most commercial kitchens have on hand.
Sloppy appearances don't necessarily affect the overall quality of Waffle House's waffles,
but in the restaurant's case, greasing the appliance works two-fold: making its griddle
pucks look presentable, and adding a hint of flavor to the browned, crispy exterior.
Be warned that cooking spray does contain calories, but for a restaurant where
breakfast gets smothered and covered, a spritz of PAM is probably the least of your worries.
What separates a waffle from any ordinary griddle cake? The grooves. Row by row, these
toasted pockets cradle optimal amounts of syrup and butter, making each forkful a sensory delight.
Compared to the plush squares found in Belgian waffles, however,
Waffle House's are noticeably smaller. This sounds like a bad thing, but if anything,
that only makes them better for smothering in gallons of our favorite liquified toppings.
Waffle House's particular composition is very much in line with American cooking trends. Contrary to
the European version, U.S. waffles tend to be broad in shape and on the chewier side,
with miniature-sized iron marks. They’re the complete opposite of
the generously portioned grids of the ever-popular Belgian waffle.
In 2014, Waffle House went on record on Twitter to proclaim the superiority of
the American-style waffle in the lead-up to the World Cup matchup between the US and Belgium.
Naturally, this launched a kerfuffle, and a statement from spokesperson Patrick Warner
went on to make clear distinctions between the two nation's offerings.
One of the differences touched on? The griddle marks. He shared per The Atlantic:
"We serve American waffles. Belgian waffles are square. Ours are round. Belgian waffles
have bigger grids. Ours are smaller, which is better for syrup distribution.”
Wherever you stand in the great waffle divide, there's something to be said about the greatness
that is the American-style mainstay. And honestly, no diner does it better than Waffle House.
Waffles are a blank canvas for some pretty tasty toppings. Sugary syrup
and a butter pat are the traditional template,
of course, but Waffle House offers a few flourishes fit for shaking up your breakfast.
According to the chain's menu, you can choose from three additional toppings, and predictably,
they're heavy on the sugar: chocolate chips, peanut butter chips, and pecans.
Because the garnishes are considered add-ons, visitors pay extra for them, but not much.
For the chocolate or peanut butter chips, as an example,
Fast Food Menu Prices lists them at 25 cents apiece. For a waffle already priced at around $3,
that's essentially pocket change for a sweetened dose of flavor.
Ordering any one topping, or heck, all of the above, takes a naked waffle and dresses
it to its full flavor potential, which is the beauty of a Waffle House waffle.
Because the base product is so delicious, it'll taste good no matter what's on it.
In the future we'd welcome some savory options, but Waffle House's short-order
format probably wouldn't stop you from going off the menu and asking for chopped bacon or ham,
maybe even some jalapeños for a fiery kick? Hey, a foodie can dream!
One customer interviewed by Houston Press had a sweet revelation involving transforming the
morning staple into a solid sweet treat. They recommended that when you add toppings
like whip cream and chocolate sauce, it’s like a waffle sundae minus the ice cream.
When Waffle House released its tight-lidded waffle mix to the masses in April 2020,
it wasn't the only secret spilled that year. In a Twitter post, the restaurant also revealed
the makers of its syrup, that golden elixir brimming with sweet comfort, to be Blackburn,
a Southern brand hawked at Denny's as well as on the shelves of major grocery retailers.
Blackburn-Made Syrup, unlike Mrs. Butterworth's or Hungry Jack, is composed of ribbon cane,
a plant that LEAFtv reports produces an unrefined syrup that's dark in hue and sweet in taste.
Sean Fuquay, Blackburn's vice president of sales, told The Marshall News Messenger
that the syrup has more of a bite to it which makes it very popular in the south.
The plant has fallen out of favor over time, as a result of the industry's widespread preference for
sugar cane, but Blackburn remains a devout user of the region's artisanal specialty. Naturally,
it's a perfect match for the Southern waffle chain's flagship product.
Dispensing it with a heavy hand is never a bad idea. And should your
weekly outing to Waffle House not give you enough of its sickly sweet glory,
you can even purchase bottles of it on Amazon.
Joke all you want about Waffle House's seedy reputation,
but to insist the waffles are only edible after a hard night of partying would be an
insult to the talented line cooks behind the counter. You may find yourself asking…
“What makes a strong waffle game?”
At Waffle House, it’s the cooks, also known, as grill operators.
These individuals are not just cogs in the well-oiled machine at Waffle House;
they make the magic happen with their undeniable skill and expertise.
In fact, the chain has names for these positions, and employees can work their way up to three
potential roles: grill operator, master grill operator, and rockstar grill operator.
Just look at one Waffle House grill operator who
told Reddit exactly what it takes to man the cooking station. As they describe it,
workers don’t just stroll into the kitchen. The process, the anonymous poster notes, involves:
"...having you cook a lot of food, then a written test,
and an evaluation by three bigger managers [prior to landing the role.]"
Getting a glimpse into the process reveals just how high the standards are for employees
responsible for preparing the food. And as far as wages go,
the amount will be dictated by the employee's ranking, according to the chain's website. In
other words, work your way up, and the money will definitely follow.
Certainly, there's no doubting the simplicity that goes into making a waffle. But the moment you
enjoy one prepared by an experienced waffle chef, you'll taste the difference almost immediately.