Several months ago we went through a period when frozen waffles – a staple in our house -were hard to find in our grocery stores. Since my baked doughnut moulds had worked so well, I decided to buy some waffle moulds to try. Yes, they’re easy to make, taste better than the plain store-bought ones (not the more expensive Belgian waffle variety) and don’t require you to own a waffle iron.
The recipe is basically the one on the Bisquick box (thanks, Betty Crocker!) with a few tweaks to make them crisper and to make the right amount of batter to fill my two rectangular waffle moulds twice. So that makes 16 waffles that are 12.5 x 8 cm or roughly 5 x 3 inches.
2 ¼ cups Bisquick
1 ½ cups milk
2 eggs
dash vanilla
Preheat oven to 425°F. Place waffle moulds on a cookie sheet.
Stir ingredients until blended. Pour batter into moulds just to top of the bumps. It rises quite a bit in baking and if you overfill, your waffles won’t be flat.
Bake 12 minutes. Flip waffles out of moulds and other side up onto cookie sheet. If you’re planning on serving them immediately, you could also throw a few strips of precooked bacon on the cookie sheet. Bake an additional 5 minutes, until golden.
These freeze quite well. I find 30 seconds on high in the microwave to thaw them out before toasting them is about right.
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