Freezer friendly waffles that are ready to go in minutes on busy weekday mornings! Great for Sunday brunch, too.
Course: Breakfast, brunch
6cupsall purpose flour
1 1/2teaspoonsbaking soda
To make the waffle mix: Whisk together all flour, baking powder, baking soda, salt, brown sugar and granulated sugar in a large bowl and store in an airtight container until ready to use. (If there are clumps of brown sugar you can break them apart with your fingers.)
To make the waffles:
In a large bowl, whisk together 1 egg, 1 cup of milk and 4 tablespoons melted butter until blended. Stir in 1 cup waffle mix until blended but still has some lumps.
Preheat a waffle iron.
Gently ladle waffle batter onto waffle iron. Cook the waffles according to manufacturers instructions, or approximately 2-3 minutes.
Remove the waffles from the iron and serve immediately.
Serve immediately or transfer to a platter covered with foil to keep warm.
To freeze waffles:
Allow the waffles to cool to room temperature. Once cooled, transfer to freezer bags and seal, pressing out as much air as possible.
Place the waffles in the freezer and freeze for up to 2 months.
To reheat the waffles, simply toast in the toaster until desired degree of doneness. Serve immediately.
Waffles can be frozen for up to 2 months in an airtight container.