Did you get a waffle maker for your wedding? Is it covered in dust in the back of the cupboard? Do you buy frozen waffles? You should consider making your own frozen waffles. They’re healthier, cheaper and taste way better!
My kids love waffles for breakfast and can go through a box in a couple days. Organic boxes are expensive and the ol’ yellow boxes have a lot of ingredients I can’t pronounce. For these homemade frozen waffles, I already had everything in my pantry. I experimented until I found a combination of ingredients I like.
Sometimes I feel like a poser on this blog, but then I realize that I’m not a poser, I’m growing! Would I have made waffles from scratch nine years ago when I got this fine piece of machinery? Not on your life. I wouldn’t have even made them last year. But I grow and make changes, one thing at a time.
Okay, right. Back to the recipe. Here’s the road to fluffy deliciousness:
- 2 cups unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups reduced fat milk
- 1/2 cup of applesauce
- 2 tablespoons of honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 eggs
- Combine ingredients in a large mixing bowl with a whisk until smooth.
- Let batter sit for five minutes and preheat waffle maker.
- Pour recommended amount into waffle maker. (Mine is a half a cup.)
- Serves 4 to 6.
I’ve been making a double batch, so we have plenty for breakfast and lots left to freeze! Like this:
- Allow waffles to cool.
- Place waffles on baking sheet in layers with parchment paper in between.
- Freeze for a few hours before putting them into a large Ziplock bag.
- If you don’t overcook them when you make them, they work great from the freezer to the toaster. My waffle maker cooks waffles just the right size that I can break them in half and throw in the toaster. (I have an older version of this one.)
Have any breakfast shortcuts to share? What does your family’s favorite thing to eat in the morning?