Yogurt Waffles

Another waffle recipe?

These were rich, moist, and "melty" as blond bob #2 so eloquently described them. (They do melt in your mouth).

The girls topped theirs with peanut butter, the cyclist liked syrup, I enjoyed mine with fresh, ripe melons.

2 C flour
2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/4 t nutmeg
1 3/4 C plain yogurt
2 large eggs, separated, at room temperature
3 T butter, melted

Preheat the oven to 200 degrees. Preheat a waffle iron. In a large bowl, combine the flour, sugar, baking powder, baking soda, and nutmeg.
In a medium sized bowl, whisk together the yogurt, egg yolks and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In a third bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, gently but thoroughly fold the egg whites into the batter.
Cook the waffles according to the manufacturer's instructions for your waffle iron.
Transfer the baked waffles to the oven, placing them directly on the rack so they stay crisp.


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