Wednesday, April 3, 2013

Frozen Waffles, My Own Homemade Eggos



I once had the unrealistic expectation of being a younger, edgier Martha Stewart. I would live in a world where I surrounded myself with handcrafted items and made from scratch dinners. However, reality set in after children were born and I took on a full time job nearly five years ago. I had to make a decision: my sanity, or compromise on things that aren't so important.
I think this is a somewhat disillusioning reality we face as women who want to be the best we can be at whatever we put our hands to. Because although we are big believers in the old adage 'You can have your cake and eat it too', deep down we know that it simply isn't true. Life is a balancing act. Some days you have more to give than others. I have had to give up a lot of things that would otherwise have put me in the nut house.

I will say, though, that my role as a mother to me is the most important. I, therefore, have found inventive methods to try and make sure they eat healthy, home cooked meals, and feel some measure of security and connection to me. Growing up I had a mother who made sure we had a good breakfast before sending us off into the world. And my grandmother had a breakfast spread like no one else. So I too, have tried to come up with ways to make sure they eat well on the fly. Because if your mornings are as crazy as mine you don't have time to make a huge homemade breakfast.

Something that I have learned is that the freezer is one of my best allies. I have a baking day, as needed, on which I recruit my girls to help me make dough for rolls, which I freeze in individual portions as well as making a slew of waffles for the freezer too. They are my own homemade Eggos. In the mornings my kids can take out however many they want to eat, pop them in the toaster, and voila homemade waffles on the go. Not only good with syrup but PB&J, yogurt and fruit, and of course Nuetella.

This recipe is from the Better Homes and Gardens Cookbook, but I have tripled it for your convenience, which is what I do when I am making enough to last a week or two. Make sure you mix it in a large bowl! In my waffle maker, which does four square shaped waffles per cycle, it makes roughly a little over three dozen. I wait for them to cool, seal them in a gallon size baggie, which will hold a dozen, and throw them in the freezer for future use.


5 1/4 cups flour
3 Tbsp baking powder
3/4 tsp salt
6 egg yolks
5 1/4 cups milk
1 1/2 cups oil
6 egg whites

In a large bowl, stir together dry ingredients and form a well in the center. In another bowl beat egg yolks slightly then stir in milk and oil. Add egg mixture all at once to the dry ingredients. Stir until moistened. In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter, leaving a few fluffs of egg white at the top. Do not over mix.
Place batter in waffle maker and cook until golden brown.

(Make sure not to overcook as you will be recooking them in the toaster when you reheat them.)


  1. Great idea! I'm always trying to come up with new/quick breakfast ideas. I think you are a young Martha Stewart! Apparently you can have you cake and eat it too. :)

  2. Stealing this! Love your ideas.

  3. Definitely going to try this!! YUM!