Sorry about your mom. Since Belgian waffles are pretty labor-intensive (I’d be too pooped to go to church after making them!), you could always make a whole bunch of them way ahead of time, freeze and re-heat as needed. I don’t know if you have a favorite recipe, but I’ve found that the recipe included with my waffle iron (Cuisinart Pro) makes restaurant-quality waffles. My method for re-heating is to Microwave at 50% power until they’re room temperature to slightly warm, and then put them in the toaster to crisp up a bit just so they’re not floppy. It really works like a charm!

Edited to add that if you’d like the recipe, let me know and I’ll add it here. :)

That sounds like what I'd like to do. Please post your recipe. I was going to use the cooking bible recipe (Joy of Cooking, 1953), but options sound good. Thank you

I make Belgium waffles frequently. There's 5 of us and often one or both of my sons pop in. I make the waffles and put them on stones lined up in the oven. I flip them once for a few minutes before taking from the oven to counter. They are always crispy on the outside airy, and fluffy inside just like coming off the iron. I just made them for dinner last week so I froze a bunch. My daughter just pops them in the toaster and they are like just made.

I agree with the make ahead and freeze methods.. if you have access to a large slot toaster I would think that would be an advantage.

The more I think about it, how am I going to toast four or eight at one time? You sure an oven wouldn't be better?

I mist waffles with a bit of water before putting them in the oven, and this keeps them from drying out. I also sometimes substitute cream for part of the milk, and this improves the flavor and texture, for me at least.

I usually make a big bunch of waffles and then freeze them for future use. I pop the frozen waffle in the toaster oven and they always taste great. Freezing waffles (at least for me) is a little tricky. If you put all the waffles in a baggy in the freezer, I find that they stick together. So I first lay them out on a baking sheet and freeze them (doesn't take long) and then I put them in the baggy. If I have a lot of waffles, I usually have to do it in batches, but it's well worth it to have waffles that don't stick together!

I just wanted to add that a really good recipe is Marion Cunningham's yeast raised waffles but it does require a bit of prep the night before you make them. Link

Here is a recipe from the cuisinant pro booklet. I do not know if this is the one Sammy is talking about.

B E L G I A N WA F F L E S

You can’t beat the taste of homemade waffles. Freeze the extras to use when time is scarce.

Makes twenty 4-inch waffles 4 cups all-purpose flour

4 tablespoons sugar

2 tablespoons baking powder 11⁄2 teaspoons salt

1 teaspoon baking soda

31⁄2 cups reduced fat milk

2⁄3 cup vegetable oil

4 large eggs

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. Preheat your Cuisinart® Belgian Waffle Maker on setting #4 *(green indicator light will be illuminated

when preheated).

Pour 11⁄2 cups batter onto preheated waffle maker grid. Using a heat-proof spatula, spread batter until evenly distributed. Allow batter to bubble for 5 - 10 seconds; then close cover of waffle maker. Indicator light will turn red. When light turns green again, waffle is ready. Open cover and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immedi- ately. However, you may keep waffles warm in a 200°F oven until ready to serve.

Thank you for the recipe suggestions! It was supposed to be yesterday, but will be this upcoming weekend. Didn't get to go because of icy roads. I haven't made them yet, but will in a couple of days and get them frozen :)