If you've been following my Freezer Friday posts you know my freezer cooking method is one of very little method at all. I cook extra of what I can, when I can and put it in the freezer. There is very little to no planning involved and definitely not a huge list of groceries to buy. I try to stick with things I already have on hand or that are on sale. Therefore, Freezer Cooking on the Fly seems to be a good name for my "non-method" method.
On to this weeks" On the Fly" results....
I haven't been able to keep any fruit in my house long enough to put any in the freezer. I love that my grits are such healthy eaters. But, seriously, 5 pounds of strawberries in one week?!?
I did manage to get a great deal on a waffle maker, though. I have wanted one for a long time so I could try my hand at making homemade waffles and freezing them. Good things come to those who wait:)
I really wanted to make whole wheat waffles, but did not have the wheat bran or wheat germ I needed. So, I went with the Classic Buttermilk Recipe. Let me tell you, it was more complicated than I expected. Separating eggs... beating until there were peaks...I am really more of a dump and mix girl.
I gave it my best shot and guess what? They were a big hit with the grits. I served then with homemade strawberry syrup and whip cream...of course they were a big hit:)
I did manage to get a few in the freezer....
This is about 8 waffles. I'm not sure if they were supposed to be as thick as these are. Like I said, this is my first attempt. I froze them on a cookie sheet after they cooled and then put them in a gallon freezer bag. This is at least one mess free, home-made breakfast ready to go. Every little bit helps. You know my motto...
"Do what you can when you can."
Classic Buttermilk Waffles
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbs. baking powder
- 3/4 tbs. baking soda
- 1 tsp salt
- 3 large eggs, separated
- 3 tbs. granulated sugar
- 1 3/4 cups buttermilk
- 1/2 tsp pure vanilla
- 1/2 cup (1 stick) unsalted, melted butter (I totally forgot the butter and they were still good)
- Mix the first 5 dry ingredients in a large bowl. I use a fork or a whisk to make sure they are blended thoroughly.
- In a mixer bowl, beat the egg whites until soft peaks form. Add sugar and mix until stiff peaks form. In another bowl, whisk together egg yolks, buttermilk and vanilla.
- Then, use a rubber spatula to mix the buttermilk mixture into the flour mixture. Just until the dry ingredients are moist. Do not over mix. There will still be small lumps.
- Add melted butter and mix.
- Fold in egg whites until combined.
- Pour into hot waffle maker. My waffle maker has a light that tells you when they are ready. I greased the plates each time I poured a new batch. They still stuck a little, but I was able to get them off easily with a spatula.
*Adapted from the Oster book of Recipes