At any given time, you can most definitely find a zip lock bag of frozen homemade waffles in my freezer. When I know I'll have out of town guests, I'll make a large batch to then take out and toast up and serve with syrup and fresh fruit, or jam and powdered sugar. I like to give options. This makes for an easy and relatively healthy breakfast, granted that you don't drench them in syrup like I do. Hope you give these a try! Enjoy.
Whole Wheat Almond Waffles
Makes 14-16 waffles
3 cups warm milk
1 1/2 sticks (3/4 cup) melted butter
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
2 cups whole wheat flour
4 tablespoons sugar
2 tablespoons brown sugar
2 teaspoons salt
3 tablespoons baking powder
1/2 teaspoon cinnamon
1. Preheat your waffle maker. In a large bowl, add the eggs, warm milk, melted butter, vanilla extract and almond extract. Whisk until smooth.
2. Add in the all purpose flour, whole wheat flour, sugar, brown sugar, salt, baking powder and cinnamon; whisk until smooth.
3. Spray waffle maker with a little cooking spray; add one cup at a time of the batter and cook until fully cooked through. Continue with the rest of the batter. These can be stored in large zip lock bags and frozen, with a small piece of parchment paper between each waffle to prevent from sticking. Best when toasted on "frozen" option in the toaster. Enjoy.
All content is my own unless otherwise stated.