My children request pancakes and waffles more than any other breakfast food I make. The problem lies in that half of my children want waffles, the other, pancakes. I’m not going to lie…it drives me crazy! Making 2 different breakfasts in the morning is just nuts. So to help make it easier on myself, I have found a way to pacify my waffle people by making a lot in advance, keeping them in a Ziplock freezer bag and keep them in the freezer to pull out at anytime to toast. Waffles, I found are the best reheated and toasted vs. pancakes.
Next time I’m making a big breakfast, I make my pancake batter and pop my premade waffles in the toaster!
Homemade from scratch just got easier!
This recipe is adapted from The Joy of Cooking, cookbook. These are amazing!
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
3 large eggs, well beaten
4-16 tbsp. melted butter ( I use 8 tbsp. which is 1 stick)
1 1/2 cup milk (I prefer a thicker batter and use only about 1 cup milk. It makes the waffles fluffier.)
Options: add blueberries, crumbled bacon, choc. chips, bananas, nuts, and whipped cream for an even more delicious waffle.
Preheat your waffle maker. Whisk the dry ingredients together in a large bowl. Add the wet and stir until just combined. Add a small scoop into the waffle maker and cook until toasted.
All it needs is butter and syrup…