Yogurt Waffles
"From the Big Book of Breakfast, 2003, by Maryana Vollstedt. These are light because the egg whites are beaten separately."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
5 waffles
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 large eggs, separated
- 1 cup plain nonfat yogurt
- 1 cup milk
- 3 tablespoons butter, melted
directions
- Preheat waffle iron and spray lightly with oil. In a large bowl, combine dry ingredients (flour through salt).
- In a medium bowl, beat egg whites until peaks form.
- In another medium bowl, beat egg yolks until lemon-colored. Add yogurt to egg yolks and mix.
- Add yolk mixture to dry ingredients, along with milk and melted butter. Fold egg whites into batter.
- Pour 3/4 cup batter onto hot waffle iron, close lid and bake until steam stops and waffle is lightly browned and crisp, 3 to 4 minutes. Remove waffle and repeat with remaining batter.
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Reviews
-
Found this recipe while looking for unsweetened yogurt based waffles, and what a find! The lightest, fluffiest waffles I have made. Crispy on the outside and soft & fluffy on the inside. Through in a handful of blueberries into each 3/4 cup of batter before going into the waffle iron, and voila! delicious blueberry waffles. Next up is to use these for a savoury dish. Will be a perfect bed for eggs benny, or fried chicken.
RECIPE SUBMITTED BY
zeldaz51
United States
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