Chef Bob Haney had a vision for revolutionizing breakfast started in Grandmother Glady’s kitchen. The idea originally started out as a pancake recipe, then started working on converting the batter to a shelf stable dry mix. Five years and four food scientists later, a new revolutionary waffle mix made with yogurt was born.
In 2017, Chef Bob changed mixing instructions from adding water to adding club soda, an egg, and oil and began making waffles. The Heavenly Waffles name is in recognition to Grandma Glady, who is now in heaven. Heavenly Waffles.
Why are Heavenly Waffles different than others?
First of all, 40% of their dry mix is yogurt, lending to their unique texture and healthy aspects (we worked out too hard so it was just perfect!). It has 7 grams of protein and only 110 calories per 4 oz. waffle. The batter also holds for 4 days in the fridge. Needless to say the first time we made them, we didn’t have any leftovers because we used all the batter.
We started with the savory breakfast- a waffle sandwich with smoked ham, pepper jack cheese, avocado and tomato. Then, we didn’t stop there. We also made a couple more waffles for dessert, or brunch, whatever you want to call it. We topped them with fresh strawberries blueberries, sprinkle with some powder sugar and syrup. Oh my… let me tell you, it was just like their name, Heavenly Waffles! The cherry on the top would be pouring some of Rafter 7S homemade Nebraska syrup as the last layer of goodness to make these extra heavenly.
- 2 cups Heavenly Waffles mix (Gluten Free or Regular)
- 2 cups carbonated water (club soda, a.k.a. seltzer, beer or champagne)
- 1 egg (2 eggs for gluten free)
- 3 tablespoons canola or olive oil
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