I had difficulty deciding whether or not to write about this topic. (Yep... I went back and forth a few times.)
Kelloggs’ Eggo waffles are expected be in short supply from now through mid-2010, due to flooding and equipment breakdowns at two of the four factories that produce them. Many grocers’ freezers are already empty. Predictably, Eggo waffles are being rationed, hoarded, and auctioned on eBay.
OK, let’s all take a deep breath. We can get through this.
Seriously, you’re not still eating frozen waffles from a box, are you? This is one thing you can easily do better than the food manufacturers can. Invest in a basic electric waffle iron, cook waffles like crazy, wrap them in foil, freeze, and voila -- frozen waffles that are much tastier and healthier than the kind from the supermarket.
I’ll even throw in my favorite recipe for cornmeal waffles, below. These have a nice sturdy texture, so you can top them with other things besides syrup, which, let’s face it, isn’t the most nutritious breakfast combination you could come up with. Instead of pouring sugar on top of your simple carbs, turn waffles into a respectable meal by adding chopped nuts, chicken sausage links, a couple of fried eggs, and/or a serving of fresh fruit. You can even use these waffles as a base for chili, hash, or beef stew.
1 1/4 cups all-purpose flour
1 cup whole-grain cornmeal
2 tablespoons sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tablespoons sunflower oil or melted butter
2 cups milk or soy milk
Combine the dry ingredients in a large bowl. In another bowl, beat the eggs, then whisk in oil and milk. Pour wet ingredients into dry and mix gently, just until blended. Allow the batter to sit for a few minutes while your waffle iron preheats.
Cook according to your waffle maker instructions. To freeze, allow the waffles to cool completely on a wire rack, then wrap each serving individually in foil and place in a zip top bag.