Homemade Frozen Waffles, or, Some Lessons In Life Must Be Learned Over and Over Again

I have written about my general rule: Never Make Just One Lasagna. Yet it is easy, especially before 7:30 AM, and before drinking the first coffee of the day, to forget even the wisest rules. Once in awhile I buy frozen waffles for children who are very tired of cheerios and toast with peanut butter. But I don't buy them often. The organic brands are quite expensive.

Because school is almost out, and my kids are sick to death with the whole process, I finally wised up. I made a double batch of waffles, and froze half of them. My freezer contains waffles for two more hasty mornings, made with my whole wheat recipe to my own specifications. And I'm positive they're a whole lot cheaper than the commercial frozen product I sometimes buy.

If you make your own:

• I like my waffles brown and crispy, but I underbake the ones I plan to freeze. Leave yourself room to crisp them up in the toaster without burning.
• Freeze them flat, after which you can stack them any way you wish. But if you're not careful to keep them flat, they will freeze in torqued shapes which may not want to fit into the slots of your freezer.
• Put a piece of waxed paper between them, so they don't stick together.
• This is a great way to use up that quart of buttermilk you bought for the occasion.

Now if I could only find a way to make three days worth of packed lunches at a time...