Make your own freezer waffles?

[lady9]

To make the Texas Toast french toast I use a loaf of the Texas toast. Wonder bread makes it around here. I use 6 eggs and about 1/2 container of egg beaters. I wisk it together with either a little cinnamon or vanilla. Use a wisk as it will incorporate the egg white better. I cook it in a non stick pan. Cooling it on a wire cookie rack is important so it doesn't get soggy. Once cooled, I pop 2 in a ziplock bag and freeze. For breakfast, I put 2 in the toaster and that's it. I can make an entire loaf for less than $4 when egg beaters are on sale.

 

[littlele]

My Super Baby Food Book has a Pop Tart recipe in it, but I have never tried to make them. Here it is:

2 beaten eggs
1/4 c olive oil
2 T melted butter
1/4 c + 2 T honey
2 c flour
2 t baking powder

Combine for dough. Chill for 1 hour. Roll dough into 6 8 x 12 rectangles. (These will be folded in half to make 8 x 6 pastries.) Spread 1 T of filling on on half of the rectangle. Fold in half and seal the edges with a fork or crimping wheel. Bake in preheated 350 oven for 20 minutes. Let cool. Can be topped with frosting.

Frosting:
2 T honey or powdered sugar
1/4 t vanilla
1 T milk
Mix above ingredients and drizzle over pastries.

Thanks for this! I tried it yesterday, made a double batch and the DD loved it! Yum

 

[carissanboys]

My DS is allergic to eggs. Anyone know of anything to substitute for the eggsin this recipe?

You can substitute 1 tablespoon of soy flour mixed with 2 tablespoons of water for 1 egg. I did this a lot in the past and never noticed a difference.

 

[mjantz]

I haven't read the whole thread but I put ground flaxseed in my waffle mix for a little bit of extra nutrition. I've also put a smushed up banana in there as well. Mine are too wide for the toaster but the microwave does just fine.

 

[BLLB]

We do this all the time. We usually double the recipe for waffles or pancakes. Cool them on a wire cooling rack then put them in a Ziplock and freeze. Pull out a few at a time, pancakes in the microwave and waffles in the toaster. Works great. I'll have to try the toaster oven idea, that sounds good.

 

[blanq]

I make large batches of waffles, pancakes and french toast and freeze them. I just made a batch of french toast, using cinnamon bread, this past weekend. These items all freeze extremely well. They are easy and cheap to make, and give you a freezerful of breakfast options when you don't feel like eating the usual cereal or toast. They especially come in handy during the school year, as I am able to send my DS off to school with a belly full of warm breakfast.

For a treat, we love waffle sundaes in my household. Take a homemade waffle out of the freezer and microwave it until warm. Top with ice cream, hot fudge, bananas or other sundae toppings. We also make big ice cream sandwiches, sandwiching ice cream between two waffles and then freezing them...just take them out of the freezer when you want a treat.

 

[Chicago526]

Would this be on the Food Network website or could you share please?

It's on the website but I'm happy to post it. It's actually based on making yoru own "bisquik" mix to have on hand to whip up fresh pancakes at a later date with less hassle, but you can make the whole thing up at once if you'd like. If you only want to make one batch, just divide the dry ingrediants by 1/3, if you only want to make 2 batches, divide by 2/3.

Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

(Note...personally I feel that if sperating the eggs and mixing the wet ingrediants seperately and then combining later is too much trouble, you can do it all in one big bowl with little affect on the final outcome, just make sure your melted butter is cool enough that it won't curdle the eggs.)

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle (I find a 1/4 measuring cup works best, makes just the right sized pancake and keeps them all the same) the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

------------------------------

If you're looking to freeze, just let the pancakes cool and then place on a baking sheet and put in the freezer (don't stack the pancakes on each other or they'll freeze together and you'll never get them apart!). Once frozen just bag them up in a zip bag or place in an airtight container (tupperware etc.).

I love making them from scratch because I can use organic ingrediants, and there are no processed fats, preservitives, HFCS's, or other man-made "stuff".

 

[nunzia]

It's on the website but I'm happy to post it. It's actually based on making yoru own "bisquik" mix to have on hand to whip up fresh pancakes at a later date with less hassle, but you can make the whole thing up at once if you'd like. If you only want to make one batch, just divide the dry ingrediants by 1/3, if you only want to make 2 batches, divide by 2/3.

Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

(Note...personally I feel that if sperating the eggs and mixing the wet ingrediants seperately and then combining later is too much trouble, you can do it all in one big bowl with little affect on the final outcome, just make sure your melted butter is cool enough that it won't curdle the eggs.)

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle (I find a 1/4 measuring cup works best, makes just the right sized pancake and keeps them all the same) the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

------------------------------

If you're looking to freeze, just let the pancakes cool and then place on a baking sheet and put in the freezer (don't stack the pancakes on each other or they'll freeze together and you'll never get them apart!). Once frozen just bag them up in a zip bag or place in an airtight container (tupperware etc.).

I love making them from scratch because I can use organic ingrediants, and there are no processed fats, preservitives, HFCS's, or other man-made "stuff".

Thanks!