So, yesterday our kitchen turned into a bit of a waffle-making factory.
You see, yesterday was an extremely beautiful day in these parts! It was sunny and warm with a light breeze- perfect for spending an afternoon outdoors (and maybe getting our tan on?) 😉
But we had a race yesterday evening, which meant no sitting in the sun for us! Talk about torture, right?
So what do you do when you need to distract yourself from the gorgeous weather and the desire to spend the whole day outside? You make waffles, obviously. Lots and lots of waffles.
Why make such a large batch of waffles? Because you can freeze them and then have fresh, homemade toaster waffles whenever you feel like it! How great is that?
Not that we have a problem whipping up a quick batch of waffles on any given morning, but who doesn’t love just popping them in the toaster to have homemade waffles ready in just minutes?
No muss, no fuss, just light, crispy waffles ready to be topped with whatever your heart desires!
Strawberries and cream? Bananas and peanut butter? Berry compote? These are such a neutral-tasting waffles that you could basically do anything you wanted! The possibilities are endless!
And hey, if you just want to go the classic route and throw a little butter and maple syrup on there, we won’t judge 😉
So we didn’t exactly get to enjoy the beautiful weather, but at least now we have a freezer full of waffles, right?
Big Batch Buttermilk Waffles
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Makes: 14 large waffles
3 c. whole wheat flour
3 tsp baking powder
1.5 tsp baking soda
1-2 tsp cinnamon
3 eggs, whisked
2 cups buttermilk
1/4 c. maple syrup (or other liquid sweetener)
2 tsp vanilla extract
Preheat your waffle iron.
In a large bowl combine all the dry ingredients. In a separate bowl combine all the wet ingredients. Add the wet to the dry and stir until just combined. Spoon the batter even onto the waffle iron. Close the lid and allow to cook for 4-5 minutes, or until the waffle is lightly browned and firm to the touch. (Times may very depending on how hot your iron is, so keep you eye on ’em!)
The key to getting a nice, crispy waffle is not putting too much batter on the iron at once. You don’t want it to be too thin, either, but over-loading the plates will make it difficult to get a crispy waffle.
Repeat the process until all the waffles are done. Lay the waffles out and allow them to cool. (As some of the first ones start to cool you can start to stack others on top of them with wax paper between each waffle). Once the waffles are cool, place them in an air-tight ziplock bag, keeping the wax paper in between them. If they start to get a little soft as they sit, don’t worry because you’ll be toasting them later.
When you want to eat them, remove however many you want from the freezer and pop them straight into the toaster. Then top with whatever you like!
Do you like waffles? What are your favourite waffle toppings?