A terrible tragedy has taken place every morning for more than a week now. We ran out of waffles.

Yes, it’s been terrible to go without them. My nearly 9 year old has suffered horribly. She’s had to eat toast, English muffins, cereal, eggs and oatmeal. Everything else but waffles. All because I didn’t want to purchase another box of Kellogg’s Eggo Waffles at the local wholesale club store. Instead I planned on making and freezing my own homemade waffles. Sure the Kellogg’s waffles are cheap….about 8 bucks for a box of 60. Sure they would save me time. But this is what they are filled with:

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, VEGETABLE OIL (SOYBEAN, PALM, AND/OR PALM KERNEL OIL), EGGS, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), CONTAINS TWO PERCENT OR LESS OF SUGAR, SALT, CALCIUM CARBONATE, WHEY, SOY LECITHIN, VITAMIN A PALMITATE, NIACINAMIDE, REDUCED IRON, YELLOW #5, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), YELLOW #6, VITAMIN B12

Here’s what mine are made with:

Whole wheat flour, spelt flour, whole milk, eggs, butter, baking powder, sugar, salt and vanilla extract

I think I’ll stick to making my own from now on. Thankfully, her waffle free days are over! We now have our freeze packed with 9 bags (10 waffles in each bag) of several varieties of homemade fluffy waffles. Since I was already in the process of making lots of waffles we ended up having them for supper as well.

Fluffy Waffles

2 cups all purpose flour (I used 1 cup whole wheat and 1 cup spelt)

2 tablespoons sugar (you can cut it down to 1 if preferred)

1 tablespoon baking powder

1 teaspoon salt

2 eggs at room temp

1 1/2 cups milk at room temp

1/3 cup butter, melted

1 teaspoon vanilla extract

* Preheat waffle maker

* In a large bowl mix together the flour, sugar, baking powder and salt. Set aside

* In another bowl blend together the milk, eggs, butter and vanilla. Pour the milk mixture into the flour mixture. Beat until blended.

* Use a pastry brush and lightly coat your waffle maker with butter or coconut oil. Ladle about 1/3 cup of batter in each section. Close and cook until no longer steaming. Or follow the directions for your particular waffle maker. Serve immediately.

VARIATIONS

Carrot Cake Waffles: to the dry ingredients add 1/3 cup chopped walnuts, 1 teaspoon of cinnamon and 1/3 cup raisins. To the wet ingredients add 1/2 cup shredded carrots.

Blueberry Waffles: add 1 cup frozen blueberries to the finished waffle mix.

Chocolate Chip Waffles: add 1/2 cup chocolate chips to finished waffle mix.

Premade Waffles: while not exactly a flavor this is just a way to save some time. In a quart size plastic bag add the flour, baking powder, sugar and salt. Measure out the dry ingredients for one bag or make several at a time. Close the bags and put them into a larger bag along with an index card. On the card write down the wet ingredients needed for each bag. When you want to make waffles again all you will need to measure out is the wet ingredients. This should save you a bit of time.

FREEZER TIPS

* If your planning on making multiple batches of waffles you must let them cool slightly before flash freezing them. If you put them in a freezer bag while they are still warm they will stick together. To prevent this lay the waffles in a single layer on a cookie sheet and freeze for 5 to 10 minutes before bagging them.

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