Easy-to-Freeze Homestead Waffles with Last Season’s Blueberries!
This morning before the sun was high, I made 22 waffles using the last of our frozen blueberries from last summer’s harvest. The kitchen was quiet, just me, the birdsong, and the rhythm of pouring batter — a peaceful kind of productivity.
Batch prepping like this is one of my favorite slow living practices.
It’s not just about having food ready. It’s about choosing wholesome ingredients we know and trust, planning ahead with intention, and making space later for rest, play, or an unhurried breakfast with someone you love.
The benefits?
— Nourishing meals in a pinch (without rushing or sacrificing quality)
— Less waste — we’re honoring every bit of what we’ve grown or gathered
— Lower stress during busy weeks
— More time to be present in the moments that matter
— A freezer that feels like a treasure chest of homemade love
These waffles freeze beautifully. Pop them in the toaster and you’ve got a warm, comforting meal in minutes.
Ingredients:
4 c flour
8 t baking powder
2 t salt
4 c whole milk
8 eggs, separated
2 c melted butter
1 t vanilla
Directions:
Mix dry ingredients in a large bowl. Separate eggs. Beat egg whites until they peak. Mix all the wet ingredients in a medium bowl. Combine both all wet and dry ingredients. Lumps are ok! Slowly stir in the melted butter. Fold in the peaked egg whites. Cook according to your waffle maker instructions. Enjoy!
For more recipes, check our cookbook: Sweet Josephine’s Bakehouse Bread & Sweet Bakes
