Waffle Pancake Stack Recipe
Buttermilk or Cornbread Waffle served with two eggs, country potatoes and a choice of meat.
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Ingredients
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Waffle Batter
Country Potatoes
Eggs
Meat
Method
Waffle Preparation
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Let the batter rest for about 10 minutes.
Preheat Waffle Iron
Preheat your waffle iron according to the manufacturer's instructions.
Cook Waffles
Pour the batter onto the preheated waffle iron and cook until golden brown and crispy, about 4-5 minutes. Repeat until all batter is used.
Country Potatoes Preparation
Prepare Potatoes
Wash and dice the russet potatoes into small cubes.
Cook Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes, salt, black pepper, paprika, and garlic powder. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes.
Eggs Preparation
Cook Eggs
In a non-stick skillet, crack the eggs and cook to your desired doneness (sunny-side up, scrambled, or over-easy). Season with salt and black pepper to taste.
Meat Preparation
Cook Meat
In a skillet over medium heat, cook the bacon or sausage until crispy and cooked through. Drain on paper towels.