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Each week, Jennifer Chandler shares recipes, menu ideas, and tips on eating local – anything food-related is on the menu!Tuesdays7:49 a.m.8:49 a.m.4:48 p.m.6:48 p.m.

International Waffle Day is March 25

Jennifer Chandler

It is a food holiday that is best celebrated by eating waffles of course!

Curious about tips for making the best waffles ever, I sought advice from Connie Marshall, the waffle maker extraordinaire at Calvary Episcopal Church’s annual Lenten Waffle Shop.

For six weeks every year, this Downtown Memphis church hosts its waffle shop and speaker series during the season of Lent. This year, they are celebrating their 95th year!

Tip #1: Start with good waffle batter. Connie said she may be biased – but she thinks the Waffle Shop’s waffle batter is the best. The secret to their recipe includes additions of cornmeal and sugar.

Tip #2: Adequately prepare and heat your waffle iron. Make sure its completely heated before adding your batter. If your waffle iron is not non-stick, be sure to lightly grease before adding the batter.

Tip #3: Have patience. Don’t open the waffle iron too early. If you check on your waffle before it's done, you risk tearing the waffle when you open the machine.

Tip #4: Get creative with toppings. At the Waffle Shop, one popular savory topping is Chicken Hash. Connie says her favorite topping is the Waffle Shop’s peppermint ice cream with homemade chocolate sauce.

Tip #5: Don’t make your own! Connie said to come on down to Calvary Wednesdays through Fridays from 11 a.m. to 1:30 p.m. through March 31 for the best waffles in town!

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

This year, the Calvary Waffle Shop (102 N. Second St.) runs until March 31, serving its beloved specialties from 11 a.m.-1:30 p.m. Wednesday-Friday. For more information, visit calvarymemphis.org.

Calvary Waffle Shop Waffle Batter

  • 2 eggs
  • 2 cups milk
  • 2 ½ cups flour
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 4 teaspoons cornmeal
  • 4 teaspoons sugar
  • ¾ cup vegetable oil

Beat eggs on high speed until blended, reduce speed and add milk. Then add dry ingredients and beat until incorporated. Add oil last, in a steady stream, beating until completely blend. Keep mixer running the entire time.

Recipe used with permission from Calvary Episcopal Church.

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.