Yummy Yogurt Waffles

The other day I was perusing one of my Christmas books, looking for yet more items to add to my ever-growing to-make list, and I discovered a recipe I just had to try.

I do not know why it is that I love breakfast foods so much, but I do.  I could eat pancakes, waffles, muffins, eggs and oatmeal for breakfast, lunch and dinner and be a happy girl.  So I couldn’t resist trying another waffle recipe.  And I’m glad I did.  Compared to some other waffle recipes I have made, these were light, not heavy, more like a pancake in texture than a waffle, staying soft and moist even when fully cooked.  With some fresh fruit, a dallop of yogurt and a drizzle of syrup they were perfection!  Here is the recipe:

Yummy Yogurt Waffles (formerly Sour Cream Fruity Waffles)

• 1 1/4 cups whole white flour
• 3 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs
• 1/2 cup plain yogurt (I used a thick Balkan style)
• 1/2 cup milk
• 2 tbsp. melted butter
• 1 tsp vanilla extract (I think I put in a little more than that and I loved the vanilla smell as they cooked!)

Combine the flour, baking powder, soda and salt.  In a separate bowl, beat eggs and mix with yogurt, milk, butter and vanilla.  Stir into the dry ingredients.  Bake in a waffle iron until done.  I got six waffles out of this batter in my waffle-maker. 

Enjoy!  They are also good reheated in the toaster!

 

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Good Morning Waffles

I have been working at cooking smarter lately.  I still love cooking from healthy, local, ingredients.  I still avoid canned, prepared and packaged foods.  But I am trying to become a better meal planner.  To organize meals around common ingredients to make weekly preparation simpler and to do most of the prep. work on the week-end so that there is less to do (and less dishes to wash) on busy weekday evenings.

So far, it is working well.  I have discovered some great new recipes.  We are eating dinner at an earlier hour most nights.  And there is always leftovers to take to work for lunches.

My freezer is also full of hearty breakfast options.  I am the kind of person that is hungry the minute I wake up and I need to eat a good breakfast or my stomach starts to growl long before lunchtime (which my students think is funny but I don’t find so amusing!)

I have tried out a few waffle recipes but this is my favourite so far.  It is adapted from the recipe entitled “Mom’s Breakfast Waffles” from the book Don’t Panic, Dinner is in the Freezer. 

Good Morning Waffles

• 3 cups flour (I used 1 cup whole wheat, 1 cup spelt and 1 cup whole white wheat flour)
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon maple syrup
• 4 large eggs
• 2 1/4 cups milk
• 1 1/2 teaspoons vanilla
• 2/3 cup melted butter

Combine all of the dry ingredients in a large bowl.  In a separate bowl beat the eggs well, until light and bubbly (I love combining cooking with a workout and use a wire whisk for this job, but if you want to save your arm feel free to use an electric mixer).  Stir milk and vanilla into the eggs.

Add the egg mixture to the flour mixture and beat again until well-blended.   Stir in the melted butter.

Add about 1/2 cup waffle mixture to your waffle iron (or whatever works for your iron) and cook until nicely browned.

I learned from this book that if you want to freeze your waffles, you should slightly undercook them to avoid drying them out when you reheat.

These waffles were great hot from the iron, and also nice reheated in the toaster oven from frozen.  I served mine with yogurt and peaches, but they would be wonderful with syrup as well. 

 

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