This isn’t an “old standby” YET, but I made them this morning and LOVED putting all of them in the freezer! Hudson loves a waffle or pancake for breakfast, and now I can serve it semi-healthy and homemade! This recipe is from Alton Brown’s cookbook and appeared on the Food Network before I saw it in the Statesman.
Make-Ahead-and-Freeze Waffles
This recipe makes about a dozen 8-inch waffles.
2 cups whole wheat flour
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. kosher salt
6 Tbsp. sugar
6 eggs, beaten
8 Tbsp. butter, melted
4 cups (or 1 quart) buttermilk (make your own by adding 1/4 cup white vinegar to measuring cup, then fill with 3 3/4 cup milk; let set for 5 minutes before using)
Preheat waffle iron. In medium bowl, whisk together dry ingredients. In another medium bowl, whisk together eggs and melted butter until emulsified. Whisk in buttermilk. Combine wet and dry ingredients, but do not overmix. Let batter rest for 5 minutes. Cook waffles according to the manufacturer’s instructions.
To freeze: Let waffles cool completely and then freeze on a cookie sheet. Once frozen, place in a zip-top plastic bag, squeezing the extra air out before sealing the bag to help prevent freezer burn.
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