Camellia Grille Waffle Recipe

by Ben Panny

Camellia Grille in New Orleans was famous for waffles ~ 1960. We went there most weekends for breakfast. For a lot of years I tried to duplicate those waffles. Eventually I developed a recipe + approach for waffles that are even superior than Camellia Grille! The answer was really uncomplicated applying minimal, but distinct ingredients and certain method. First.... my definition of waffle heaven is actually a (1) truly crispy exterior and (2) a chewy [not "cakey"] interior.


High gluten bread flour; instant yeast; water; olive oil; vanilla,

Prepare the night just before producing waffles


Add to a mixing container [I use a big plastic container with a tight lid]: Bread flour, 1 to 2 cups or much more depending on how a lot of waffles are desired. Instant yeast - one envelope. Salt 1/4 tsp to 1/2 tsp per cup of flour [not vital go by taste preference]. Mild olive oil ~ 1/2 TBS / cup of flour [may require more or less based on your waffle iron]. Water - add water in steps and hand mix to get a thick but pourable consistency. Vanilla extract to taste. Beat I use a two paddle mixer on high speed and mix completely for at least a minute. The objective is to mix AND develop the gluten. Put in refrigerator overnight to rise.

Mix by hand in the morning to eliminate any water or huge bubbles etc to get a constant smooth thick pourable batter. Grease waffle Iron with Pam and so on and wipe off and excess. Pour batter on totally HOT waffle iron and swiftly use mixing spoon to distribute the batter and swiftly close the iron.

Flip iron if you have that type. I do not and grab iron with kitchen towel folded with 4 thicknesses and flip iron over for a handful of seconds and then put on counter to cook.

When steam diminishes [not before] open iron to check browning.... cook longer if important for browning. The waffles are going to be truly crispy with a chewy interior and superb with butter and heated real maple syrup!

Final thoughts

The batter, kept inside the fridge, lasts a while. Just requires to be hand stirred to incorporate any separated water prior to using. Can have waffles often with a large batch of batter.