These waffles are tender and crisp at the same time. You can serve them immediately without freezing. Serve with softened butter, powdered sugar, maple syrup, or various jams and jellies.
Serves: 18Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 6 cups all-purpose flour
- 6 Tbsp. sugar
- 3 Tbsp. baking powder
- 3⁄8 tsp. salt
- 6 large eggs
- 3 cups milk
- 2 1⁄4 cups heavy cream
- 1 Tbsp. vanilla
- 1 cup vegetable oil
- Sift together flour, sugar, baking powder, and salt and set aside. In large bowl, beat eggs until fluffy. Add milk, cream, vanilla, and oil and mix well. Add dry ingredients all at once and stir just until mixture is blended.
- Preheat waffle iron and spray with nonstick cooking spray. Pour enough batter onto waffle iron to just fill. Close iron and cook until steaming stops. Remove waffles from iron and cool on wire rack. Flash freeze in single layer on cookie sheet. When frozen solid, pack into zipper-lock bags, label, seal, and freeze.
- To thaw and reheat: Place frozen waffles in toaster or toaster oven and toast until crisp and hot, or microwave each waffle for 1 to 3 minutes on high until hot.