Leggo that Eggo: Making and Freezing Waffles

Now that I'm back from my blog hiatus, I figure I should just start by dropping a bombshell. I'd tell you to sit down, but you're probably already doing that, seeing as you're at a computer. Here it is: there's an Eggo waffle shortage. Okay, so I'm not really panicking. I thought it was funny, though, how the article I read was entitled, "Kellogg warns: Brace for an Eggo shortage." Brace? One woman in the article was talking about how she was going to have to ration them in her household. Well, never fear, I am here to give a frugal solution to anyone's frozen waffle woes.

Can people have frozen waffle woes? Yes. A few months ago, the Costco by me stopping selling the huge boxes of Kashi waffles that my son loved. He seriously loved those waffles - he wanted them everyday. I liked them because they were healthier than the Eggo ones (my son didn't like those as much anyway) and they were a good deal at Costco (an amazing deal compared to how much the little boxes of them are at the regular grocery stores). As you can imagine, I was a little sad and a little annoyed that they stopped carrying them. As I left the store, pondering my breakfast options, I suddenly thought, "Why don't I just freeze my own waffles?"

I wasn't sure if he'd like them as much as the Kashi ones, but it was worth a shot. Long story short: I made a batch, froze them, and put them in the toaster like I did with the store-bought ones. He couldn't tell a difference between the two. So not only did I appease my toddler, but I was saving money in the process (I estimate that can make a batch of waffles - about 12 to 14 of them - for a couple bucks). Even as healthy as the Kashi ones are supposed to be, I also liked the fact that my waffles had less ingredients in them (I read a book once that said that you shouldn't eat any processed food that has more than five ingredients in it). So when I saw this week that Costco was, after a months-long absence, carrying them again, I wasn't even tempted to buy the big box of waffles. My homemade ones won.

The recipe I use is really simple - I got it from Everyday Food magazine. I make a batch of these every 7-10 days. I have the recipe practically memorized.

Buttermilk Waffles

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk (if you don't have buttermilk, go here for a substitution. It's the last one on the list)
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Flaxseed meal (optional)

Heat waffle iron (brush with vegetable oil if yours isn't nonstick). In a medium bowl, whisk together the dry ingredients and set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture. Mix until just combined - don't overmix. The batter will be thick and a little lumpy. Pour batter onto iron (no exact amount, since every waffle iron is different. Eyeball it. I usually use a couple tablespoons on each square on my waffle iron). Next, I sprinkle it with some flaxseed meal. It doesn't affect the taste and gives it a little nutritional boost. Close the iron and cook the waffles until they're golden brown and crisp (or, if your waffle iron is like mine, wait for the ready light to turn on).

Once you're done cooking them (and after you've eaten a couple fresh off the iron - yum!), pile them on a plate and let them cool for a little while. Once the waffles are cooled, put them in a gallon-size freezer bag and stick them in the freezer. Whenever you're ready to serve them again, stick a frozen waffle in the toaster. Every toaster is different so you'll have to watch them and adjust the light-dark control. I usually have my toaster set somewhere half-way. Top with some syrup and you've got a delicious, hot breakfast - perfect for any winter morning, or, as in my son's case, just about every morning.