Cream Waffles

The dry ingredients (flour, cornmeal, and salt) can be whisked together and stored in an airtight container overnight. However, the batter must be made fresh and used immediately, as the leavening reaction begins as soon as the soda meets the acidic cream, and beaten egg whites deflate over time.

Cooked waffles can be cooled completely on a wire rack, then stored in an airtight container or zip-top bag in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat directly from frozen in a 350°F oven for 10 minutes or in a toaster until crisp.