Mrs. Roy has been busy this morning making waffles for breakfast - and for the freezer. I learned a long time ago that my waffles freeze just fine and fit in the toaster and are better than the store-bought frozen waffles. So when I want to have some waffles for breakfast, I just whip up a batch of batter and cook it all; then I don't have to do that again for a while. This process is so easy and so cheap that it gets the double gnome seal of approval!
The recipe for these waffles comes from one of my favorite cookbooks, "Not Just Beans" by Tawra Kellam. She has changed the name of the cookbook and now sells it as "Dining On A Dime" but it's the same recipes. These are real basic recipes that use ingredients you have on hand and it contains things you really eat. http://www.livingonadime.com/ is the link to her website. I recommend both the website and her cookbook. Here's the waffle recipe:
2 cups flour (I use self-rising but if you use plain flour, add 4 tsp. baking powder and 1/4 tsp. salt)
2 Tbsp. sugar
1/2 cup vegetable oil, margarine or butter, melted
1 2/3 cups milk
Heat waffle iron. Beat eggs in a medium bowl until fluffy. Beat in remaining ingredients just until smooth. Do not overmix. Pour batter onto center of hot waffle iron. Bake 5 minutes or until steaming stops. Remove carefully.
As you can see, I put mine out on a baking rack and let them cool. That way, both sides stay crisper.
I store my waffles in a zipper freezer bag and pull them out individually as needed. I put them in the toaster just like the store-bought version. And one batch of this recipe made all the waffles shown in the photo plus the two I ate.
Yes, making the waffles myself from scratch might take a few minutes but I save money, use ingredients I have on hand and I avoid all the preservatives and packaging associated with store-bought frozen waffles. It's just another example of Mrs. Roy's way of doing things.