Freezing waffle batter
Are there any issues with freezing waffle batter? How long can you freeze it and still have it be ok and any specific strategy for thawing? Thanks
What are we talking about? 50 cents worth of flour, egg, riser? It's not going to be the same as fresh when you take it out - it's just not worth it. You'd probably have to mess with it - put in more soda or powder. Besides - what are you gonna do while you're waiting for the waffle iron to heat up? For us, that's about how long it takes to whip up a batch of batter. Thawing would be a much bigger pain - you'd have to take it out much earlier to be ready, and you couldn't nuke it.
Applehome - http://applegigo.blogspot.com
You're right that just making more would be cheap and easy and make better quality waffles but the reason i'm asking is that I am going to be bringing the batter along on a vacation where I would not have ability to mix batter and easier to bring pre-made then all ingredients. I know I will be sacrificing some quality but my main questions are with will it at least work and are there any other overlooked negatives. Thanks
The whole deal with waffle batter is separating the eggs and folding the beaten, fluffy whites into the batter for a crispy-outside, tender-inside waffle.
Freezing this batter would defeat the careful addition of all that lofty, eggy goodness!
I would try a batter leavened with yeast. The Overnight Waffle recipe in BHG (and numerous others on the web) would be a start. Haven't frozen a batch, mind you, but I bet it could work. As long as batter was thawed before you hit the sack the night before, the yeast should have enough time to do their thing. (The recipe calls for an overnight rise in the fridge -- do not let rise at room temp or you will have a batter disaster). Definitely try a batch or two at home before you go on vacation.
I would make the dry part of the batter using dried buttermilk,and then you can just add egg and water when you're ready to use the batter.