Rating: 4 stars
3 Ratings
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  • 5 star values: 2

Breakfast time too much trouble? Not anymore! You can have homemade waffles on the table in five minutes with my supersimple waffles that can be made ahead and frozen.

Recipe by Oxmoor House March 1998

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
12 (4-inch) waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the waffle iron. Combine first 3 ingredients in a large bowl, stirring until smooth. Slowly add club soda, stirring until smooth.

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  • Pour 1/3 of batter into preheated, oiled waffle iron; bake until golden. Repeat procedure twice to use remaining batter. Serve with maple syrup or desired topping.

  • Pecan Waffles: Follow directions in step Pour 1/3 of batter into preheated, oiled waffle iron. Sprinkle 3 tablespoons chopped pecans evenly over batter. Cook until golden. Repeat procedure twice using remaining batter and additional pecans.

  • Bacon Waffles: Follow directions in step 1, adding 1/2 cup cooked, crumbled bacon to batter. Proceed with step

Chef's Notes

To freeze waffles for later, place them in a single layer on a wax paper-lined baking sheet, and freeze. Once frozen, place waffles in an airtight container; freeze up to 1 month.

To reheat frozen waffles, pop them into a toaster or broil them 5 1/2" from heat (with electric oven door partially opened) 2 minutes on each side or until thoroughly heated.

Source

Mr. Food Oh-So-Easy Recipe Collection

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