Sometimes you don’t know what you’re missing until it’s gone, and I have to say that the recent coverage of an impending shortage of Kellogg’s Eggo waffles due to manufacturing plant closures is enough to make me want to run out and buy a box. But instead I’m going to do what I usually do with waffles: make my own and freeze them. All you need to have is a waffle iron in order to make waffles and the batter is really no more difficult to whip up than the batter for pancakes. Most, if not all, waffle recipes can be frozen easily and will reheat in not much more time than it takes to toast that Eggo.
While you can use any style of waffle iron when making frozen waffles, it helps to have a waffle iron that makes flatter waffles, since Belgian-style waffles will not always fit easily into a standard toaster. Allow your waffles to cool completely on a wire rack after cooking, then layer them between sheets of wax paper and stick them into a large Ziploc freezer bag. Once the waffles are frozen, they can be removed one at a time and put into the toaster (or a toaster oven) to crisp up. Since Eggo waffles are very light, remember that homemade waffles may take a little extra time in the toaster to be ready. If you’re doing Belgian waffles and can’t fit them in a toaster, you can also reheat them in a preheated oven at 350F for about 10 minutes, depending on the size and thickness of the waffle.
Old Mother Mallard’s Delicious Golden Brown Waffles, a recipe I made based on a Donald Duck cartoon, freeze very well, and so do my Belgian Waffles when cooked in a flatter waffle iron. Buttermilk waffles are always a good choice, as well.