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Whole-Wheat Lemon Yogurt Waffles

When we were young and carefree, Brian and I would go out to a nice brunch almost every weekend. But once we started our family, weekend brunch became more of an at-home affair–though weekend breakfast at home doesn’t mean we have to settle. I love to experiment with seasonal flavors, and unique recipes. These lemon and yogurt waffles are one such experiment. Bright and tangy notes from the lemon and yogurt meld delightfully with the sweet maple syrup. And a little bit of whole-wheat flour lends a wholesome, just-right texture.

Lemon Yogurt Waffles (adapted from The Art of Simple Food by Alice Waters)

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt
1 cup whole milk
3 eggs
8 tablespoons butter melted and cooled
2 tablespoons fresh squeezed lemon juice
2 tablespoons lemon zest

Preheat your waffle iron on medium-high heat.

In a large mixing bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and yogurt, and then whisk in the eggs one at a time. Stir the wet ingredients into the dry, mixing just until combined. Fold in the butter, juice, and zest, stirring minimally.

Pour roughly 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in a 200 degree oven.

Serve waffles with warm maple syrup, a sprinkling of lemon zest, and a few lemon slices, or just a dusting of powdered sugar.

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