“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Wednesday, January 12, 2011

Freezer Waffles

This morning I was able to make the freezer waffles mentioned a few posts ago.  Any help I can get for saving time before my son's bus arrives on a school morning is great.

beaten egg whites .. photo by Mrs. Mac
 The recipe is adapted from The Frugal Gourmet Cooks American cookbook .. listed under Mom's Basic Waffle Batter.  I've gone and upped it one by making mine with whole wheat white flour (you can mix equal parts of whole wheat and white flour .. or use a finely milled whole wheat flour) .. the recipe below has been doubled.


3-1/2 cups flour (see above note)
4 teaspoons baking powder
1 teaspoon salt
2 Tablespoons sugar
6 egg yolks, beaten
4 tablespoons melted butter or oil
3 cups milk
6 egg whites, beaten until stiff (set aside)

I used two waffle irons to make quick work .. photo by Mrs. Mac
In a stand mixer with a large bowl, whip the egg whites until quite stiff with a whip attachment .. set aside in another bowl.   Add the dry ingredients to the emptied out bowl and mix for a quick second with the regular beater on low.  Add the milk, beaten yolks and oil/butter to dry ingredients and mix for 30-45 seconds.  If using all whole wheat, I find you might want to add a tablespoon or two of extra flour as it's a thinner consistency than using all white flour.  Now add the egg whites and fold them into the batter carefully by hand or by turning the beater on and off a few times (don't over incorporate the egg whites).

Bake on your waffle iron according to the manufacturer's instructions .. or until they stop steaming when cooking.  Dry the waffles on wire racks to allow the waffles to cool completely on both sides.  Place in heavy plastic bags and store in the freezer until needed. 

To reheat frozen waffles .. take out the needed quantity and let come to room temp.  Place in a preheated oven (350F) .. for about a minute directly on the wire oven rack .. just until heated.

store waffles once cooled in plastic bags and pop in the freezer .. photo by Mrs. Mac
This endeavor produced 20 waffles .. five of which were consumed hot off the irons for breakfast .. and 15 for the freezer. 


emilysincerely said...

What a great way to have a ready made healthy breakfast. I used to do that with pancakes - thanks for reminding me to do it again. No kids to get to the bus on time, but nice to have an "instant" breakfast on the weekend every now and then. Emily

Star said...

I'm new to waffles. How many is normal per person for breakfast? What do you put on them? Is it corn syrup? or molasses syrup?

Mrs. Mac said...

Hi Star .. 1/2 cup of waffle batter is a typical portion size .. it cooks up into one large waffle. The waffles I make are topped with syrup .. some waffle recipes are savory and can be topped with a variety of things for dinner.

Here's a few recipes for sweet toppings:

Homemade 'maple' syrup:

spiced apple topping:

quick and easy (huckle)berry topping:


Dani said...

Yum - thanks for the recipe :-)

LynnS said...

I don't make waffles anymore (the kids have all left home) but they're so good for breakfast. We eat pancakes on occasion and since cereal has gotten so expensive, I thought about making some up ahead of time, freezing them on baking sheets, then placing them in a freezer container to use when needed. Have you tried freezing pancakes?

I love dessert waffles -- made as a base for strawberries and a dollop of whipped cream. That is delicious! My second favorite way to eat dessert waffles is with a dollop of homemade applesauce and a sprinkle of cinnamon.

I'm making myself hungry! lol