Waffles - can they be made in advance/reheated?
I'll be having 8 friends over for brunch this Saturday and I thought of having waffles. The only thing is I don't want to be making waffles all morning while my friends are having fun sitting at the table. Can I prepare them during the week, freeze them, and then reheat them on Saturday? If so, will there be a loss of flavour, and how should I proceed?
Also, don't hesitate to provide recipes, as I don't have a great one.
I've always thought that waffle quality is highest as soon as they're done and slides rather quickly as they cool, so why not make them at the table and serve them hot off the iron? Each batch doesn't take that long to make, and you can serve everybody either half or even a quarter of a waffle at a time, so nobody has to wait too terribly long, but in the meantime, you're sitting there, talking, laughing, drinking, noshing on side dishes, and making it very participatory.
I make and freeze various waffles -- my favorite include some cornmeal. I reheat them in the toaster and eat them more like toast than a fresh waffle. They are delicious, just different. I suppose you could still have them with syrup, but mine tend to come out a bit crispier and drier, perfect for eating out of hand.
There are 2 things I know work successfully - make ahead and freeze flat. You can lay them out (waffles only - no cookie sheet or such) on the racks of your oven to reheat.
The other thing I have done is make them early a.m. and stick in a warm oven spread out on the racks - if you don't pile them they won't become soggy, and the heat keeps them from cooling off.
I've never had a loss of flavor from freezing, just texture if they're not frozen/reheated properly. Maybe a test run is in order?
The last batch I made was a basic whole wheat recipe with grated apple and cinnamon added to the batter. They got rave reviews :D
Yes, although they won't be as good when they were made fresh. From time to time, I make waffles at home and take them over to my grandmother who refrigerates/freezes them. She can then take them out and heat them in the toaster oven as she needs them. (Because of the fat content necessary for a good waffle, toater oven is much better than microwave). I do try to make them slightly "underdone" so they don't brown too much in the toaster oven.
I like Mollie Katzen's recipe for "Amazing Overnight Waffles" in the "Sunlight Cafe" cookbook. It's a yeasted batter which is started the night before, but it's very quick and easy, and I've always gotten good results. The recipe might be on her website: www.molliekatzen.com. Actually, it's quick enough that you might not have to pre-freeze, but that depends on how you plan to entertain.
I like yeasted waffle recipes too - I use the Fannie Farmer recipe:
If you go this route, be sure to make more batter than you think you need because you won't be able to whip up more quickly if you run out. I sometimes add a little vanilla and cointreau to my waffles.
Like alaughingdog said below, I find that the extra waffles, which I keep in the fridge, tend to be a bit hard when reheated in my toaster oven. But I love eating them dry, out of hand... just don't know if I'd serve them to guests.
Any chance you could set things up in such a way that people could make their own? I find people often enjoy doing this.