Part of my Monthly Meal Plan includes waffles on Sunday mornings before church. I hear that some people actually get up early enough to cook before church… I am not one of those people!
So I make the entire month’s worth of waffles in one go and freeze them for easy re-heating for a fresh, delicious breakfast in minutes!
Ok, so I have always loved waffles… Seriously, I own five different waffle makers.
I may have a problem 😉
Anyway, the point is, I have always LOVED waffles… but then I tried Einkorn waffles and I fell in love all over again. These babies are DE-licious! And SO fluffy!!
It was a little tedious to make a sextuple batch of waffles, but it was worth it to be able to sleep a little longer on Sundays!
The recipe is very simple and comes together quickly.
Note: This will NOT work in a Belgian waffle maker… ask me how I know 😉 (3 failed attempts later…)
Once the waffles are cooked, we either eat them right away or freeze them in one meal portions.
These last about 6 months in the freezer, though they hardly ever stay there that long!
- 1 cup raw milk
- 1 egg
- 2 tablespoons butter
- Pinch of salt
- 2 tablespoons sugar
- Splash of vanilla extract
- 1 teaspoon baking soda
- 1 cup Einkorn flour
- In a medium-sized bowl or mixer, combine together milk, egg, butter, and salt.
- Add flour, sugar, vanilla, and baking soda. Mix together until combined and batter is smooth and lump-free.
- Pour 1/3 cup batter into waffle iron and bake on medium-low heat.
- Remove from waffle iron.
- Eat right away or allow to cool before freezing.
- Freeze 4-6 in each 1 gallon ziploc bag.
- To reheat after freezing -
- Place in cold oven directly on rack.
- Turn oven to 375 degrees.
- Once the preheat cycle is complete, remove waffles from oven and enjoy!
- *Heat times may vary by oven.
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