![]() ![]() You’ll want to cook them at around 250✯ for 10-15 minutes, depending on if they are frozen or not. When you are ready to use the waffles, we simply put them in the toaster (if you have a toaster that will fit them) or place them in the oven just until they are thawed and crisped back up. Let them freeze for 30-60 minutes, then you can take them and stack them in a freezer safe container or freezer bag. Once the waffles are cool, I like to place the waffles on a baking sheet in a single layer and place in the freezer. I like to use a ziplock bag or a glass dish with a lid. Leftover waffles can be stored in the refrigerator for 2-3 days. In fact, I like to make a double batch and save some for later in the week or freeze for another day. These waffles are super easy to reheat and freeze. We usually just use powdered sugar or maple syrup, but here are some other waffle topping ideas! Add some vanilla extract (anywhere between a teaspoon and a tablespoon) for even more flavor. ![]() But I love this recipe because it only uses ingredients I always have on hand. If you have buttermilk, you can definitely use it, and you will get great results. It gives the batter some time for the baking powder to activate and make the waffles nice and fluffy.
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