The People's Reciplex

Yogurt waffles

1 cup whole-grain pastry flour or unbleached flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup organic 2% milk
3/4 cup (4 ounces) organic yogurt
1/2 cup canola oil
1 tablespoon sugar
Optional add-ins: ground ginger, orange or lemon zest, ground cardamom

• Preheat a waffle iron.
• In a big bowl, mix the flour, cornmeal baking powder and salt.
• Separate the eggs, putting the whites into a small bowl and the yolks into another small bowl. Whisk the milk, yogurt, and oil into the yolks. Stir the milk mixture into the flour mixture until moist yet still lumpy. Add spices or citrus zest, if using.
• Beat the egg whites with a mixer on medium speed for 2 minutes. Increase to high, add the sugar and beat until stiff peaks form when the beaters are lifted, about 5 minutes. Fold the egg whites into the batter just until the whites are almost incorporated (fold gently to avoid deflating the whipped whites).
• Coat the waffle iron with oil and scoop about one-fourth of batter onto the grids, spreading gently. Close the lid and cook until the steam is almost gone and the tops are golden. Lift the waffle from the iron with a fork. Re-oil the grids and repeat with the remaining batter.

To keep waffles warm, set oven to 225ºF and place the waffles directly on the oven rack. If you have leftover waffles, cool them completely then freeze in a zipper-lock bag for up to 6 months. Reheat in a toaster or in a 325ºF oven.

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This entry was posted on Saturday, February 6th, 2010 at 8:14 pm and is filed under entrees.

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