I am leaning towards making 2 waffles at once and putting the leftover one in the fridge for the next day. I reheat in a skillet for crispiness. There, weekend waffles with minimal fuss? I could always make more, freeze the rest, and take out two for the weekend to reheat in the skillet.
You can make a big batch of dry mix (Flour, salt, sugar, baking powder) and store it for a while. Then when ready to make waffles, you measure out your dry mix, add egg, milk, butter. Granted it does save all that much time but save you from measuring a few ingredients every time you want waffles.
Other option is to cook them all and then freeze them. Waffles freeze really well and are quick to reheat in a toaster
So, my first thought was just to use small mason jars. Not sure if the 4 oz size would be enough, but maybe! However, as I thought about it, my waffle recipe, which makes about 6 or 8 waffles, only uses two eggs, so using one egg on a single-serving would make them rather eggy. Maybe if you use half the egg and then save the second half for the next day. If you whisk them with a small amount of water, they get can get quite thin and would be easier to pour/portion out.
I’d just make a batch and freeze them. You only have a mess to clean up once, after that a toaster, air fryer, convection oven, or hot skillet and you’re ready in no time each day. It also gives you the option to change your menu for a day or two without worrying about the batter in the fridge going bad. It also makes that evening where you suddenly find yourself hungry for chicken and waffles possible.
Alright. I think my revised plan is to cook 3-4 at a time which seems to be what most recipes are designed to do, eat one, and freeze the rest. Then reheat in a skillet. That sounds relatively efficient and easy.
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Freeze those suckers! Then in the toaster! - when we have frozen waffles, we would put some wax or parchment in between each. Worked great for the kids when they were younger.
also, if we knew we would finish them off after 3-4 days, we just put them in a container and toasted them as well.
lego my ego!!!
Last edited by barelfly; February 25, 2024, 08:14 PM.
Dan Deter not really. You add one layer of batter, add your stuffing, and then a second layer of batter. Everything gets mixed together. Splitting them would mean exposing the soft fluffy interior and/or your soft stuffing to be toasted instead of the crunchy exterior and probably make a huge mess.
Like Oak Smoke and barelfly I freeze my waffles. Usually make a triple batch (the math works out easy for my recipe) and freeze most of them, separated by wax paper for easy removal. Currently I usually thaw first (either by time on the counter or by nukeing them) and then toast. My current waffle maker makes them thick enough just toasting leaves a cold spot in the middle . I may have to try the skillet method, though. An oven would probably work as well.
. I may have to try the skillet method, though. An oven would probably work as well.
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