Waffles are another one of those “cheap gourmet” homestead standbys. These freeze super well (which is one degree higher than “well.”)
You can add sugar and make them dessert-delicious or keep them savory and grab them on the run when you don’t feel like baking bread.
This is one of those Henry Ford food production operations. The recipe below is for one batch, but you’d be silly not to quadruple this. It will save you time in the end.
Poser Homestead Waffles
- 2 eggs
- 1 c milk
- 3 tablespoons oil
- 1 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 tsp almond extract, homemade vanilla, or both
- Blend all that stuff. No need to do the add wet to dry ingredient nonsense. One thing you’ll appreciate is sifting your baking powder. Nothing says, “Gourmet brunch” like biting into a big baking powder lump.
- Preheat your waffle maker. If you’re serious, you’ll have two running.
- Cook up all the waffles. Eat some and freeze the rest.
- Make some savory. Top with peanut butter, lunch meat, herbed cream cheese, herbed (homestead made) yogurt cheese.
- Top with maple syrup from your local sugar house. (If you don’t have one of these. order from our favorite one, River’s Edge Sugarhouse in Connecticut. They have honey, too!)
- Top with jam, sour cream, or fruit.
COST: $ These are very inexpensive unless you use hand-milled organic flour or something crazy like that. Then, it’s your fault they cost a lot.