Waffles
I think this is from Don't Panic...Dinner's in the Freezer
This is a great recipe to make in bulk and freeze. This is a double batch, so you can make half while your family is small and increase it with your family. I make it in my KitchenAid stand mixer. After they’re cooked, freeze in sandwich bags, then pop them in the toaster for a quick breakfast and an inexpensive alternative to Eggos. This time I used 5 cups white whole wheat flour and 1 cup flax meal. We'll see how that goes.
6 cups flour (I use 2 cups whole wheat flour, 1 cup flax meal, and 3 cups all-purpose flour)
3 Tbs. + 1 tsp. baking powder
2 tsp. salt
2 Tbs. sugar
8 large eggs
4-1/2 cups milk
1 Tbs. vanilla
1-1/3 cup vegetable oil or butter (melted)
Measure dry ingredients into a large mixing bowl. In another bowl, beat eggs on high speed for 1 minutes. Add milk and vanilla. Add this mixture to the dry ingredients (I do the opposite, and add them to my KitchenAid bowl – it depends on the size of your bowl). Beat on medium speed about 1-1/2 minutes until well blended. Slowly add oil or butter and beat on low speed until blended (I have to do this step by hand to incorporate the oil.). Heat waffle iron and brush lightly with cooking oil or spray. Pour about ½ cup batter in waffle grids (the original recipe said ½ cup in each grid, but I lost most of the batter out the sides!). Fir my waffle iron, I cook them 4 minutes to eat that day, or 3 minutes to freeze. The original recipe says it is good for pancakes, too. Adjust the milk ratio, depending on the type of pancake you like – thick (use less milk) or thin (use more milk).
