It didn’t take me long to realize that every recipe on the internet was created with a family of four in mind. This causes cooking for two a bit more frustrating than it should be, especially since splitting a recipe in half doesn’t always cut the cake. Beth, you’re not funny. When you’re making something like waffles, it only makes the overabundance of food worse. Should I really complain about having too much food? No, I shouldn’t. That’s why I experiment with recipes and figure out the best types of food and the best ways to freeze my treasure for later!
And waffles. Man, I love waffles. I’ve got a rinky-dink waffle iron that I bought for dirt cheap at a Black Friday sale a few years back. It doesn’t exactly cook evenly, but it gets the job done.
On to the good stuff! Here’s the recipe for the perfect waffles for freezing. Simply toss a couple into the toaster when you’re ready for them.
- 2 1/2 c all purpose flour
- 1 1/2 tbsp baking powder (Yes, that says tablespoons. There’s no eggs in this so that helps the fluff.)
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tbsp cinnamon (Or less if you’re not nutso for it like I am.)
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 4 tbsp oil mixed with 2 tbsp water
- 2 c milk
- 6 tbsp melted butter
- 1 tsp vanilla
Whisk together dry ingredients and then add in wet ingredients. Cook up and then let cool to room temperature on a plate (separate layers with paper towels). When you’re ready to freeze them, place in layers in a large freezer bag. Separate the layers with parchment or wax paper. It’s that simple!
+5 to cooking