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Tips to Make Easy Freezer Waffles

A few months ago, and honestly not for the first time or, realistically, for the last time, my family cheated on me. It started almost predictably with the youngest. I made waffles one morning, so proud of myself that I thought about starting the yeast waffle dough, my favorite, the day before — and my daughter told me that she prefers waffles at grandma’s. “What is grandma doing?”I asked. “They’re in the freezer,” she told me. “I think they say “egg” on them?”

I think we all know where this has led. I’ve been on the road a bit the last few months and before a trip I decided to surprise her with a huge box of eggs in the freezer. When I got home at the end of the week, the whole box was gone. It turns out that not only my daughter prefers it, but also my son and even my husband. Betrayal!

A normal person who cooks could shrug his shoulders and be at peace with one less thing to do from scratch. For example, I feel very comfortable, I never bake Croissants at home. But Waffles? I love homemade weekend morning waffles. So I did the least rational but very my thing and I became very passion with the code of homemade frozen waffles. I’ve learned a few things along the way:

The point: forgive me if you are an absolute fan of eggs, but after trying my part, I’m going to stand up and suggest that it’s not the unique or nuanced flavor that makes these waffles special. It’s the fact that they have a perfect texture right out of the toaster: crispy on the outside, tender on the inside. This is a delicate task that can be performed in almost any waffle iron. They are mainly non-stick and trap steam. Homemade recipes go to great lengths to create crispy outdoor spaces — yeast, beaten egg whites, cornstarch, etc. — but none have the ease or reliability to put a frozen waffle in the toaster. I understand, really.

The trick: but making a waffle, freezing it and roasting it is not entirely correct either. They dry out and look more like toast. The trick I found is to undercook the waffle in the iron. The moment my waffle keeps its shape — only 30 to 60 seconds in a small waffle iron — I gently take it out and place it on a cooling rack. When the rack is full, I freeze the suspended waffles until half cooked. When grilled, they cook well and crispy.

Eggs, milk: I found that using a little more egg than I would normally put in a pancake or waffle batter gives a less pasty texture inside and protects the inside from drying out, even if you leave the waffles in the toaster a little longer. An equal proportion of yogurt and milk is the ideal liquid, and I have tried everything from buttermilk to water in every possible proportion. It’s not very sweet, because at Casa Smitten we are going to drown them in syrup. And this recipe is a bowl, not that you have to ask at all.

Make the dough: mix the melted butter, sugar and yogurt in a large bowl. Add the eggs and whisk until smooth, then the milk and Vanilla. Sprinkle the surface of the dough with baking soda and salt and mix well into the dough. Add the flour and mix until it disappears.

Per-Cook Waffles: Heat the waffle iron according to the manufacturer’s instructions and coat with a non-stick spray. [I’m using this one.] Bake your first waffle until it is just starting to color the top and the mold is just starting to set, but it is not fully cooked. In my small iron, it takes 30 to 60 seconds. I find that it is easier to remove these very soft waffles by first pushing the side of the waffle with the tip of a knife, just to lift the edge. Then use tongs (which you can now slide under and over the waffle) to remove it. Quickly transfer/place the waffle on a cooling rack. Repeat with the rest of the dough.

Freeze the waffles: Freeze the waffles directly on this rack until they are completely firm, an hour or two or overnight. Once it is firm, transfer it to an airtight bag or container.

Grill and serve: Place the frozen waffles directly in the toaster and bake outside until crispy and lightly browned. You can also roast them in an oven heated to 400°F, either on an ovenproof rack or on a baking sheet for 8 minutes, turning the waffles halfway over to toast them evenly.

Serve hot with a piece of salted butter and a little maple syrup and lots of fresh berries if you are me or whatever way you prefer your waffles.

Go for it: Frozen waffles are stored in an airtight bag or container for months or as long as your freezer allows without giving them a freezing flavor.

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