Homemade waffles are always a favorite around our home, so I try to keep them made up all the time. They are super easy to put together and if you make a huge batch then you can freeze what you don’t eat for later.
Bulk Cooking to Save Time
This is something that I advocate; spending a little extra time here to save a lot of time there! In fact, you should check out my post on spending the whole day cooking.
Yesterday morning, I was working in the kitchen and remembered that my 13 year old has, multiple times in the past week, made mention of the fact that we ran out of homemade waffles. (OH NO!!!) So… I guess my new plan was made.
These homemade waffles are simply terrific and they are easy to make. I adapted a recipe from an old standby, The Joy of Cooking. I love my old, ratty, stained, falling apart cookbook and I can’t even remember how long I’ve had it, but I’ll never give it up. The homemade waffle recipe that I use comes from that book, I just tweaked it a bit.
The Best Homemade Waffles on a Large Scale
I’ve made this recipe many times and in a variety of ways until I got it like I like it. I believe it is written for a one time meal, but I quadruple it every time. (Sometimes I even do it twice. Because a quadrupled recipe is all that will fit in my mixing bowl!)
The whole idea in making good waffles is putting the ingredients together properly; dry with dry, wet with wet then fold together lightly. It doesn’t matter what recipe you use, this technique is a must!
This recipe is a basic homemade waffle, in bulk. The flavor of the batter is great and the texture is up to you based on how much butter you use. For a low fat waffle, use less, For a traditional, fluffy, waffle go with the recipe and for a crunchy waffle, use more butter. Then, to this most perfect batter, if you like, you can add whatever additions that you want; chocolate chips, blueberries, etc.
Ingredients
- Dry Ingredients
7 c All-Purpose Flour
4 T Baking Powder
4 T Sugar
2 t Salt
- Wet Ingredients
12 eggs
4 Sticks Unsalted Butter (melted)
6 c Milk
2 T Vanilla
Directions
- Whisk your dry ingredients together in a large bowl.
- Beat your wet ingredients together until blended.
- Gently fold your wet ingredients into you dry ingredients. Lumps are fine.
- Cook on a heated waffle iron with whatever additions that you would like.
Notes
- Let your waffles fully cool before putting them into a container or freezer bag to freeze.
Why Wait? Go make a big batch of Homemade Waffles!
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