Waffles

The batter can be made through step 2 and refrigerated overnight for a slow, cold rise that develops deeper flavor. Bring to room temperature for 30 minutes, then proceed with adding the eggs in step 3. Do not add eggs until ready to cook, as they can deflate risen batter during storage.

Cooked waffles can be cooled completely on a wire rack, then frozen in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or 350°F oven for 5-7 minutes until crisp.