*Leftover waffles may be stored in the refrigerator, covered, for up to 3 days. Reheat in toaster, toaster oven, or oven.
*Waffles may also be frozen. I layer them with wax paper and freeze them in zipper bags. They reheat beautifully in a toaster oven, (or toaster or regular oven) on low heat. The low heat gives the waffle time to thaw before the outside gets overcooked. Or, you can thaw them overnight in the refrigerator and toast them on a higher heat setting until hot and a little bit crispy.
*I have started using just a quarter cup of batter for my waffles, which doesn't completely fill the well of my Belgian waffle maker. I like the smaller portion. If you fill the well completely, this recipe will yield about 10 waffles.
Recipe adapted from Pumpkin Waffles Blog
The Merchant Baker Copyright © 2014