I’ve long been making my waffles, freezing them and then defrosting them in the days that follow. Much of that time was during the tenure of the previous incarnation of the recipe, so I was interested to see how the “new and improved” version would hold up. The answer . . . very well. Since the texture is more subtle than its predecessor, it’s full awesomeness is not as resilient, post-freezer, but I’d say it’s nearly 90% of the day-of/fresh experience. Added to that is that it is the “ultimate”, so even if freezing takes it slightly off its heights, I still believe it’s the best around.