Waffles by the Dozen

Caution: This recipe will make a dozen waffles! I created this recipe this past weekend when I decided to make my own frozen, non-processed breakfast foods. Don't worry, I will include the proper freezing techniques as well.

Ingredients

4 eggs                              
4 cups flour                      
3 1/2 cups milk              
1 cup vegetable oil          
2 TBSP. sugar
2 TBSP. & 2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

Variations:

I also made a dozen cinnamon waffles- follow the same recipe but add 2 tsp. cinnamon and 1/4 tsp. nutmeg.

Process

Preheat your waffle iron while you create your batter. Beat eggs in a large bowl until fluffy. Beat in all other ingredients- just until smooth.

Now that your batter is ready- here is the most time-consuming part of the process- cooking each waffle one at a time!

Tips and tricks: be sure to spray both sides of the waffle iron before pouring in the batter (do this each and every time you make a waffle!)
Pour batter slowly to avoid overfilling the waffle iron- any excess batter will spill over the sides and create quite the mess (and waste precious batter!)
Pay close attention to the cooking waffle- you want to cook right up until the waffle in a golden brown color on top Do not overcook- as you will be reheating the waffles later in the upcoming weeks!

Freezing Process

Line a baking sheet with parchment paper. Lay waffles across in one layer and be sure they do not touch. For more than one layer of waffles, separate each layer with parchment paper. Lay a final piece of parchment paper on the top and then freeze for at least 6 hours. Once frozen, you can bag waffles in freezer bags for long-term storage. Be sure to write the date on the bag! Frozen waffles will last up to 3 months in the freezer.

Reheating Process

Bake in an oven at 350 for 15 minutes or use a toaster oven for about 10 minutes. I love serving waffles with fruit on top- and don't forget the whipped cream for a special treat!!


Searching for a waffle iron? My friends have recommended these to try: