First, I want to know WHY the first batch of waffles I make never turns out? My son has seen this phenomenon so many times that he now automatically volunteers to eat the first “reject” waffles that come off the iron. The only thing I can guess is that the first waffles are the learning curve waffles, but even if I’ve made waffles recently I never have any luck with the first set.
If you make these, you should double the recipe so that (a) you have lots to put in the freezer and (b) you have enough batter to sacrifice the first set that comes off the waffle iron!
* * * * *
They had toaster waffles for lunch the other day at my son’s school, so I decided to make some waffles to freeze that we could toast later. I looked at all kinds of recipes, until I found one on Epicurious that looked like it would lend itself well to toasting. (Of course, I only used the Epicurious version as a jumping off point and then tweaked it like crazy.) The original recipe called for making the waffles, then putting them in a 250° oven to keep them warm. Several of the reviews said that the waffles didn’t really crisp up until you put them in the oven. Sounds like the perfect waffle for toasting if you ask me!
Homemade Toaster Waffles
Makes 8-10 Belgian waffles, or more like 14 waffles if you have a regular waffle iron.
2 cups flour (The reviews I read used all sorts of combinations of flours. Most used All Purpose. I usually use whole wheat pastry flour. Another reviewer used 1 cup AP with 1/2 cup whole wheat and 1/2 cup wheat germ. Do what you like best.)
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups buttermilk (My buttermilk was bad so I used 1 Tbs lemon juice and the rest 2% milk with decent results, Real buttermilk is better.)
1 tsp vanilla
6 Tbs butter, melted and cooled
2 large eggs
vegetable oil for your waffle iron
- Preheat your waffle iron.
- Sift or whisk your dry ingredients in a large-ish bowl.
- Whisk together your wet ingredients in another bowl, and then whisk that into your dry ingredients. (Don’t over mix. A few lumps are good!)
- Brush your hot waffle iron with a little vegetable oil, then pour enough batter on to just cover the bumps on the bottom.
- Cook waffles according to the instructions for your waffle maker until they’re golden and cooked through, about 3 minutes. (I heard once that you’re supposed to let then cook until they stop steaming. No idea if there’s anything to that or not.)
- Move them onto a cooling rack, and let them cool completely.
- Stash them in a bag in the freezer until you’re ready to eat.
- When you’re ready for them, toast them in your toaster or toaster oven just like a store-bought toaster waffle.
- Serve with butter and syrup, fruit and whipped cream, fried chicken, or whatever sounds good.
The original Epicurious recipe called for a glazed banana topping. Slice two ripe but firm bananas kind of diagonally into 1/3 inch slices. Melt two tablespoons of butter in a skilled over moderately high heat until the butter stops foaming. Add the banana slices in a single layer and cook until golden, about one minute per side. Remove the bananas, then throw in some maple syrup to warm and flavor it. Spoon your bananas over your waffles and top with the warm syrup. (Sounds really good, but I haven’t tried it yet.)