I’ve been looking for ways to simplify our morning routine while eating healthy. I’ve heard of other families making waffles in big batches and freezing them. However, I am horrible at making waffles. This is how they usually turn out.
I am usually barely able to remove them from the waffle iron. And while they are still tasty in that state, they don’t look the prettiest nor do they freeze easily for no-fuss weekday breakfasts. No worries, now I have it figured out! My kids and I enjoyed beautifully intact homemade whole wheat waffles all week. I realized three tips make the difference.
- Grease the iron between waffles.
- Turn the iron on it’s hottest setting.
- Cook the waffle until it achieves a nice golden brown.
So, I present my new fool proof method for freezer waffles:
First mix the ingredients in the recipe below to make your batter. Once your batter is mixed, gently mix in 1/4 – 1/2 cup of fresh blueberries. You can use any fruit you want here, but I’m a personal fan of blueberries because they keep their shape and don’t discolor the batter.I use a belgian waffle press. I heat this on its hottest setting. Once it is preheated, I take a stick of butter and rub it over the entire hot surface of the iron. I then use a 1/2 cup ladle and pour the waffle batter slowly into the middle, making sure that it evenly disperses. My main goal is that batter doesn’t run off and congregate in one direction.
I close the waffle lid and wait. This is the hardest part because I don’t want to burn the waffle and yet I need it cooked enough to maintain its form. Here’s the secret. I check the color. If I open the lid and that waffle is not yet golden brown, I simply close it again. Sounds so simple, but I wasn’t doing this before. I simply relied on the clock instead.
Then I remove the waffle and place it on a baking sheet lined with parchment paper. Lastly, I repeat the process making sure that I grease the waffle iron before I pour on the batter. Dude and I amused ourselves during this time by feeding bits of my broken waffle to each other.
Once the baking sheet is full, I pop it into the freezer for 30 minutes. After that, I break the waffles apart into fourths, store them in a freezer ziploc bag and place them in my freezer.
These waffles make for very simple meals during the school week. I simply take one out of the bag and pop it into the toaster. So much tastier than the waffles you get in the freezer section. No preservatives either. Both kids loved them!
They make a pretty tasty adult breakfast as well.
Ready to try them?[yumprint-recipe id=’5′]