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May 17, 2010 05:39 AM

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

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  1. 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 -

    5 Replies
    1. re: applehome

      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

      1. re: forzagto

        I'd either make the waffles ahead and freeze them or do something other than waffles. Especially if it's relying on baking soda, rather than yeast (yeast-raised waffle batter does hold OK refrigerated for a few days).

        1. re: Karl S

          I make waffles and freeze them for my kids. It's not quite as tasty as freshly made, but it comes close. Freezing the batter doesn't sound like a workable idea to me.

          1. re: raytamsgv

            If they are made with oil instead of butter, they will probably crisp up better.

        2. re: forzagto

          Worst case, and I have not tried it, can you bring the Bisquick Shake and Pour product?

      2. 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!

        1. 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.

          1. 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.