ezRecipe-Zee: Cooking Recipe: How to make Honey-Yogurt Waffles

Honey-Yogurt Waffles

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	1845
Serves:	0
Prep. Time:	0:00
Category:	Breakfast / Brunch

Ingredients:

3     tablespoons   unsalted butter
1     cup           all-purpose flour
1/2   cup           whole-wheat flour
1/4   cup           old-fashioned rolled oats
2     teaspoons     baking powder
1/4   teaspoon      baking soda
1/4   teaspoon      ground cinnamon
1 1/4 cups          milk
3/4   cup           plain yogurt
1/3   cup           honey
2     large         eggs
1/2   teaspoon      vanilla extract
                    Maple syrup or honey

Directions: one line for each direction. When saved the lines will be numbered.

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200 degrees.
Melt the butter; set aside. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out a hefty 1/2 cup of batter (or a little more than the manufacturer's instructions suggest) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest.
Serving: Serve the waffles hot with a topping of maple syrup or honey. These are also good with applesauce, jam or fruit-flavored syrups. For a real change, think about serving these as the "bread" for a tuna salad sandwich: Leave out the cinnamon in the recipe, spread each waffle with a thin layer of mustard, fill with lettuce, tomato and tuna salad, and serve the sandwiches with carrot and celery sticks. They're great for lunch.
This recipe yields about six 6 1/2-inch round waffles.
Comments: These hearty waffles are simple, straightforward and wonderful at breakfast. The soft, lightly browned waffles get their slightly chewy texture from a mixture of grains, including whole wheat flour and oats; their tenderness from a combination of milk and yogurt; and their sweetness from pure honey. They're delicious with maple syrup or more honey, and lovely with fresh fruit.

Notes:
Recipe adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com