Homemade Toaster Waffles – Perfect for Back2School

My oldest daughter is going to public school this year for the first time ever. We have previously homeschooled, but this year she needs to go to school. {Her wish.}

To prepare, I am making sure my freezer is stocked as we don’t eat much boxed cereal and I want her to have a healthy meal before dashing out the door. This recipe for waffles is one my favorite freezer recipes.

I always start by milling fresh flour. Fresh flour has such a rich flavor – you just don’t get it from store bought flour.

After I have fresh flour, I get into the nitty gritty of the recipe. This is a really easy recipe and I usually quadruple it so I have extras to freeze.

The Ingredients:

For one batch:

• 1 3/4 cups freshly ground flour {I use hard white wheat}
• 1 TBS baking powder {make sure it’s aluminum free!}
• 1/4 tsp salt
• 2 eggs {farm fresh, of course}
• 1 3/4 cups whole milk {preferably raw}
• 1/2 cup cooking oil {I use organic palm shortening}
• 1 tsp vanilla

To quadruple the recipe:

• 5 1/4 cups freshly ground flour
• 4 TBS baking powder
• 1 tsp salt
• 8 eggs
• 5 1/4 cups whole milk
• 2 cups cooking oil
• 4 tsp vanilla {or 1 TBS + 1 tsp}

The technique:

1. Heat up your waffle iron.

2. Mix together dry ingredients.

3. Mix together wet ingredients.

4. Combine dry and wet ingredients and stir until just moistened {batter should be slightly lumpy}.

5. Pour batter on your prepared waffle iron and cook until done.

6. To freeze, let waffles cool completely, place in a freezer bag, carefully remove all air from the bag, and pop in your freezer.

7. To eat a frozen waffle, simply put the waffle in your toaster and toast until warm!

Enjoy!