Waffles
These crispy, delicate waffles are so easy to make that they're bound to become a weekend breakfast favourite. Make a batch of these and keep them in the freezer for a quick breakfast on weekdays. You can reheat them in the toaster and they'll come out almost as good as fresh.
Ingredients
- 1 tablespoon sugar 15 grams
- 1 teaspoon baking powder 8 grams
- ½ teaspoon baking soda 3 grams
- 1 teaspoon salt 5 grams
- 1 cup plain yogurt
- 1 cup milk
- 4 large eggs
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour 240 grams
Instructions
- In a large bowl, combine flour, baking powder, sugar, salt, and baking soda. Stir dry ingredients together so all ingredients are mixed together.
- Melt the butter and set aside.
- In another bowl, whisk together all wet ingredients, milk, yogurt, melted butter, and eggs until you have a uniform mixtures
- Pour wet ingredients into dry ingredients and fold until the flour mix is incorporated.
- Preheat waffle iron, lightly coat it with butter by using a paper towel or pastry brush.
- Pour about 1/2 cup batter into pre-heated waffle iron and cook waffles until golden and crisp. Follow waffle iron instructions for cooking the waffle.
- If the batter is sticking to the waffle iron you may want to use a small amount of non-stick spray or butter in between batches as needed.
- Serve waffles immediately as they are ready, or keep them warm in an oven (200-degree) until ready to serve.
- If you have leftover you can refrigerate these waffles for a couple of days or you can also freeze them for a few weeks in freezer-safe bags
Notes
If you don't have yogurt, use 1 cup of milk combined with 1 tablespoon lemon juice or vinegar as a replacement.