Tuesday, March 8, 2011
My husband declared these waffles the best waffles I've ever made. Coming from a guy who doesn't especially enjoy breakfast and hardly ever would choose waffles, this is a big deal. And I must agree with him, these waffles are really darn good. They are light and springy but very filling at the same time. I used greek yogurt and topped them with blackberries and raspberries. A lovely way to start the day!
Modified from Anne Strawberry (who adapted from a Whisk and a Spoon)
2 cups flour
1/3 cup sugar
1 tablespoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon ground flax meal
1 1/2 cups plain yogurt (I used Greek yogurt)
3/4 cup milk
2 large eggs, separated
3 tablespoons vegetable oil
1 tablespoon vanilla (I used my homemade vanilla extract, as pictured in vodka bottle)
Heat waffle iron. In a small bowl combine flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine the yogurt, milk, egg yolks, oil, and vanilla.
Use a wire whisk or electric hand mixer to beat the egg whites to soft peaks.
With a spatula gently fold the dry ingredients into the yogurt mixture until just combined. Batter should be a little lumpy. Fold in the egged whites until just incorporated.
Grease waffle iron. Cook the batter in batches until crisp and golden. Do not stack until ready to serve. Serve as desired.
**Anne gave me the great ida to freeze the extras and toast later for a quick scrumptious breakfast! Thanks Anne! :)