simple frozen waffles – enthusiastic kitchen

  • 4 tablespoons (55 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • 1 cup (225 grams) plain, non-Greek yogurt
  • 3 large eggs
  • 1 cup (235 grams) milk, any variety
  • 1 teaspoon (5 grams) vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups (260 grams) all-purpose flour
  • Non-stick spray for coating waffle irons
make dough: Mix melted butter, sugar and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle the surface of the dough with baking powder and salt and spread evenly throughout the dough with the whisk. Add flour and mix until it disappears.

Pre-cook waffles: Heat the waffle iron according to the manufacturer’s instructions and coat with non-stick spray. [I’m using this one.] Bake your first waffle until it just starts to color on top and the shape is just set, but not fully cooked through; it takes 30 to 60 seconds on my tiny iron. I find the easiest way to remove these very soft waffles is to first poke the side of the waffle with a knife point just to lift the rim. Then use tongs (which you can now slide under and over the waffle) to pull it out. Waffle quickly transferred/burst to a refrigerated display case. Repeat with the rest of the dough.

Freeze waffles: Freeze waffles directly on this rack until fully set, an hour or two or overnight. Once set, transfer to an airtight bag or container.

Toast and Serve: Place frozen waffles directly into the toaster and bake until crisp on the outside and lightly browned. You can also toast them in a 400°F oven, either on an ovenproof rack for 8 minutes or on a baking sheet, turning the waffles in the middle to toast them evenly.

Serve hot with a knob of salted butter and drizzle with maple syrup and lots of fresh berries if you’re me or however you like your waffles most.

Get ahead: Frozen waffles will keep in an airtight bag or container for months, or as long as your freezer will allow, without imparting a frosty flavor.

Note: If you only have Greek yogurt, use 1 to 2 tablespoons less and substitute milk or water.

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