Instructions: Combine flour, salt and baking soda in a medium bowl. Stir 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 half-and-half, milk, buttermilk and vanilla. Mix well.

Add the dry flour mixture to the wet mixture while beating. Mix until smooth. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)

Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.

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 light brown.

This recipe yields 6 waffles.

Comments: For the best results you really should chill the batter overnight in the fridge as they do in each of the restaurants. The recipe still works fine if you cook up the waffles the same day. At least wait for 15 to 20 minutes after you make the batter so that it can rest and thicken a bit.

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