Weekday Waffles

21 Nov

I love to serve (and have) a hot breakfast every day, but getting a two-year old and six-week old ready and out the door by 8:30 AM leaves little time to whip out the waffle iron. I started freezing big batches on the weekends, which allows me to make a wholesome meal even if we oversleep. It’s fast food, but homemade–and that’s what counts! Here’s how to do it…

You’ll need a freezer-proof container with a tight-fitting lid that’s large enough to hold a stack of waffles and some parchment or waxed paper. Make your favorite waffles (these are blueberry), and let them cool completely on a baking rack.

Cut as many squares of parchment paper as you have waffles.

Stack the waffles in the container, layering pieces of parchment paper between them.

Store waffles in freezer until ready to use. To reheat, place a waffle in oven or toaster oven heated to 350 degrees until exterior is lightly toasted and inside is completely heated; serve immediately.


One Response to “Weekday Waffles”

  1. erica January 18, 2011 at 11:01 pm #

    I love these!

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