Simple Waffles and How to Make Frozen Waffles

So many recipes, so little time.  I came up with this method of homemade frozen waffles because we always have leftovers of waffles because every recipe makes more than we can consume.  After about 5 different recipes this year, this one for simple waffles topped them all.  I also experimented with storage.  I think the very best method would be to slightly slightly undercook the waffle so that when you microwave it and toast it, then it would be perfectly done.  But usually I’m not watching them that closely and they are all pretty much cooked to go.

To make Frozen Waffles at home:

1.  Cook waffle like normal on your waffle iron.  (or slightly underdone because it will finish cooking later)
2.  Cool waffle and place in a freezer bag and suck the air out.  Air leads to water crystals and those are yuck.  A straw works well for this.
3.  When you want your waffle in the morning, heat in the microwave until just thawed and slightly warm, not hot.
4.  Stick the waffle in your toaster or toaster oven for about 60-90 seconds… just enough to get nice and crispy.  This will depend on your toaster of course.
5.  Add syrup and butter and anything else you would like!

Another reader suggested to just stick them directly in your toaster like you would an Eggo waffle.  This gets them very very crispy – the way her son likes them.

Basic Waffles
yields 16 normal size waffles

4.75 oz. AP flour  (about 1 cup)
4.75 oz. whole wheat flour (about 1 cup)
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbs. sugar
3 eggs, beaten
4 Tbs. (2 oz.) butter, melted
16 oz. (2 cups)  buttermilk, room temperature* (this is so the melted butter won’t solidify in the cold milk)
vegetable spray for waffle iron

*I used my usual substitute of 1 Tbs. of lemon juice and then add milk until reaches 1 cup.  (or in this case 2 Tbs. lemon juice and add milk until it hits 2 cups)  I do this step first so it sits for at least 5 minutes.

1.  Whisk Together flours, soda, powder, salt and sugar.  Mix in another bowl the eggs and butter, then buttermilk.  Add wet to dry and mix to combine.  Sit 5 minutes.

2.  Pour the waffle mixture into your iron and follow its instructions.  Should be golden brown and yummy.  Serve promptly or it will get soggy.  Your waffle iron is also very important in creating crispy waffles.  Crisp edges and a very hot iron as well as following its instructions are essential.

Recipe from Alton Brown’s “Good Eats”

Part of the reason you will see lots of Alton Brown is because other than he is awesome, I received the other two “Good Eats” books for Christmas.  I already owned #3 from the book signing in October.

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