Leggo My Waffle

I love the convenience of pre-packaged, frozen waffles.  Just pop one in the toaster, cover with your favorite toppings, and eat.  Kids love them, adults love them, and they are a great way to start the day.  But in an effort to get away from packaged, preservative-filled foods, I made "healthier" waffles this morning for breakfast and have frozen them for future breakfasts-on-the-go a la Eggos waffles. 

I doubled a Mark Bittman recipe (love him) and altered it a little by adding whole wheat flour.  The waffles came out of the waffle iron hot, crispy, and delicious and didn't really need any toppings - though we used a little butter and maple syrup to up the yum factor.  Jeff and I both  noticed that these waffles were denser than usual and very filling - probably because of the whole wheat flour.

To freeze, I let the leftover waffles cool completely and then layered them between slips of wax paper. Then I placed in a resealable gallon-size freezer bag. 

Here's the Bittman recipe (from How To Cook Everything) that I used:

"Quick and Easy Waffles"

Ingredients:

canola or other neutral oil for brushing on waffle iron

2 c. all-purpose flour*

1/2 tsp. salt

2 Tbs. sugar

3 tsp. baking powder

1 1/2 c. milk

4 Tbs. (1/2 stick) butter, melted and cooled

1 tsp. vanilla extract (optional)

• Brush the waffle iron lightly with oil and preheat it.
• Combine the dry ingredients.  Mix together the milk and eggs.  Stir in the butter and vanilla.  Stir the wet into the dry ingredients.  If the mixture seems too thick to pour, add a little more milk.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.  Serve immediately or keep warm for a few minutes in a low oven.

*I replaced half of the all-purpose flour with whole wheat flour.  Unbleached, of course. 

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