Weekends are for waffles. Their warmth and scent make Saturday mornings even cozier – and provide leftovers to pop into the toaster during the busy week ahead. I almost always have yogurt in the fridge, and it seems we’re always running out of milk – so I came up with a recipe using vanilla yogurt that produced soft, chewy vanilla-scented waffles. If you don’t have vanilla yogurt, plain yogurt is fine – with a small glug of vanilla extract.
The batter is thick, and could be studded with blueberries for a nutritional boost. If they’re frozen, stir them in without thawing so that their juice doesn’t stain the batter blue-green.
Serve warm, with butter and maple or Lyle’s Golden syrup.
Vanilla Yogurt Waffles
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup vanilla yogurt (or plain)
3/4 cup milk (water works in a pinch)
1/3 cup vegetable oil
2 large eggs
1/2 tsp. vanilla (or 2 tsp. if using plain yogurt)
In a large bowl, stir together the flour, baking powder and salt; in a smaller bowl, whisk together the yogurt, milk, oil, eggs and vanilla. Add the wet ingredients to the dry and stir just until combined. Don’t worry about getting all the lumps out.
Spray preheated waffle iron with non-stick spray and ladle about 1/3 cup batter at a time into the iron; cook until golden brown. Serve hot. Makes about 6-8 waffles.