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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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First breakfast after vaca plans weren't spoiled just because the milk was - I used non-fat vanilla yogurt and ended up w/delicious, crispy on the outside, soft and fluffy on the inside, none left-to-freeze waffles. I am sure any yogurt will work - not just the one I listed and the addition of cinnamon is because it helps to regulate our blood-sugar - plus the taste just works. I also like that there is no oil except to prep the waffle iron. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 tablespoon baking powder |
1 tablespoon sugar |
3 eggs |
1 1/2 cups non-fat vanilla yogurt |
2 tablespoons cinnamon |
1 teaspoon vanilla |
1 tablespoon oil, for waffle iron |
Directions:
1. Preheat waffle iron.
2. In a mixing bowl, whisk together eggs, sugar, salt, vanilla and yogurt.
3. Whisk together remaining dry ingredients in a large mixing bowl.
4. Add the wet ingredients to the dry and mix together until all dry is wet. Don't overmix here. The batter will be very thick.
5. Using a towel, oil the heated waffle iron.
6. Load waffle batter into iron and cook until crisp and brown. Remove cooked waffle, re-oil the iron and reload with batter. Repeat until batter is gone.
7. Enjoy with butter and syrup or however you usually eat them.
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