They're delicious with maple syrup or more honey, or with fresh fruit. I made a double batch and froze them for a quick and healthy breakfast during the week!
Honey Yogurt Waffles
adapted from William Sonoma
Ingredients:
- 3 Tbs. unsalted butter
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oats (not quick oats)
- 2 tsp. double-acting baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon (optional)
- 1 1/4 cups milk
- 3/4 cup vanilla yogurt
- 1/3 cup honey
- 2 eggs
- 1/2 tsp. vanilla extract
- Maple syrup or honey for serving
Directions:
Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
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.
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.
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