29 September 2013

Yogurt Waffles

These are a new family favorite breakfast (and sometimes dinner!) food.  They've got the added benefit of more protein from the yogurt and uses some whole wheat.  The butter in place of oil really gives them a slight crunchy, chewy texture and helps them cook up a golden brown.  Don't worry if the batter is slightly thick--it'll cook up just fine in a waffle iron.


3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar
3 eggs
1 1/2 cups yogurt
1 1/2 sticks (3/4 cup) butter, melted

Sift together the flours, baking powder and soda, salt and sugar.  In a separate bowl, blend the yogurt, eggs and butter.  Combine the egg and flour mixture until well blended and thick.  Use a Tablespoon of milk at a time to thin it out slightly, if necessary.  Cook on a waffle iron and serve with syrup, peanut butter, cream cheese, fruit, whipped topping, etc.

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