Saturday, June 11, 2011

Freezer Waffles

Waffles to eat now and a few more for the freezer.
The best way to enjoy hot waffles is to be ready to eat them as they come off the iron.  Not great for the cook and no one eats together since waffles get gobbled up fast.  If you want to eat these right away but together, turn the oven on to 200˚F and slip cooked waffles onto a baking pan to keep warm while you finish the batch.  If you are making a big quantity, cover loosely with foil. 

The next best way is to cool your waffles on racks and freeze them.  Reheat in a toaster, toaster oven or, for a quantity, a conventional oven preheated to 325˚F.

Waffles irons vary and the first one is often a sacrificial lamb.  It goes to the cook who is doing all that work and must be hungry.  Our waffle iron takes about 1/2 cup batter and cooks a waffle in 3 minutes. 

These waffles are light, freezer-durable and buttery to the point of not needing any extra.  Sandwiched with sliced bananas, wheat germ and natural peanut butter (and perhaps a bit of honey), reheated freezer waffles can get wrapped in foil for the trip to work. 

Freezer Waffles
Makes 8-10 waffles, depending on waffle iron size.
1 cup cake flour (substitute 1 cup regular all-purpose flour less 2 tablespoons + 2 tablespoons cornstarch)
3/4 cup white whole wheat flour
2 teaspoons double-acting baking powder
1 tablespoon sugar
3 eggs
1 1/2 cups milk
4 tablespoons melted butter

  1. Combine the two flours, baking powder and sugar in a large bowl.  
  2. Mix together eggs, milk and butter in a small bowl or 2-cup capacity measuring cup.  
  3. Add milk mixture to flour mixture and with a large spoon, combine with a few swift strokes.  Batter will have a pebbled appearance.  
  4. Cook waffles according to your waffle makers instructions.  In general, a waffle is ready when the steam dies down but has not ceased completely. If you have lost the instruction booklet start with 1/3-1/2 cup batter cooked for 2 1/2 - 3 minutes.