Recipe for delicious homemade waffles that freeze and reheat well

Recipe for delicious homemade waffles that freeze and reheat well

A week or so ago, Rob really wanted to go out to breakfast, but I had my heart set on spending our Saturday morning DIYing in my grubbiest clothes.

Our compromise: I would make him waffles without any whole-wheat flour. Ahh, marriage. I didn't even bother asking if I could include ground flax.

I found this delicious waffle recipe in Gooseberry Patch's "The Christmas Table. When you look at the ingredients in the recipe below, you'll understand why they're so good. (Spoiler alert: six tablespoons of melted butter.)

I consider this a special-occassion food, and drew the line at the waffle recipe's maple-sugar-melted-butter concoction. I did, however, include it below, just in case anyone wants it.

This recipe made too many waffles for Rob and I to eat, so I froze them two to a sandwich bag. They reheat really well in our toaster. I used the defrost setting. Not sure if that made a difference, but they were crispy and delicious a couple days ago after being frozen for a week.



Kitchen Cupboard Waffles
2 cups all-purpose flour
4 teaspoons baking powder (Note: please excuse a previous typo and use teaspoons here, not any other measurement.)
2 tablespoons sugar
1 teaspoon salt
2 eggs, separated
1 1/2 cups milk (I used almond milk)
6 tablespoons butter, melted

In a bowl, combine flour, baking powder, sugar and salt. In a small bowl, beat egg yolks and milk; add to flour mixture. Stir in butter.
Beat egg whites until stiff (I used my stand mixer) and fold into flour mixture. Cook in greased waffle iron according to manufacturer's instructions. Served topped with buttery maple syrup. Serves six.

Buttery Maple Syrup
1/2 cup maple syrup
1/2 cup water
1/4 cup butter

Optional: cinnamon, fresh chopped fruit, jam or preserves.

Combine all syrup, butter and water in a saucepan. Cook and stir over medium heat until butter is melted. If desired, stir in optional ingredients; warm through. Makes about 1 1/4 cups.

Recipe by James Bohner, Harrisburg, Penn.



Comments embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments