Yogurt Waffles
2010 March 29
Last night for dinner we tried a new, easy, healthy waffle recipe; it was delicious. I just sent the recipe to some friends who I thought would enjoy it, and then thought “Why not post it to the blog?” So here you go:
Yogurt Waffles
(from Everyday Food magazine, April 2010)
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup rolled oats (not quick-cooking)
- 3/4 teaspoon coarse salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup packed light-brown sugar
- 3 tablespoons melted unsalted butter, plus more for iron
- 3 large eggs
- 1 1/2 cups plain, low-fat yogurt (I used nonfat yogurt)
- In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.
- Heat waffle iron according to manufacturer’s instructions; brush with melted butter. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter. Makes 6 waffles.
Our iron must be slightly bigger than the one they used in the recipe because we had to use at least 3/4 cup of batter and got 4 waffles out of it. Enjoy!
What toppings do you like on your waffles? We enjoy peanut butter, yogurt (usually strawberry), maple syrup, butter and honey, and, most recently, lemon curd.
2 Responses
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It was yummy!
Sounds delicious.