Sunday, January 23, 2011
Simple title, amazing creation. These things are so awesome they don’t need a fancy name. I finally got a waffle iron that I’ve been wanting forever and then immediately had my wisdom teeth pulled so didn’t get it put it to good use – until a couple days ago. Waffles are soft, right?
Using Annie’s WIG recipe as a guide and the ingredients I had on hand these babies were born. This morning I made over a dozen of them for my family and let’s just say there wasn’t a lot of talking going on at the breakfast table. :-)
1 cup all-purpose flour
½ cup whole wheat flour
1 heaping tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 heaping tsp. sugar
1 cup skim milk
2 – 6oz containers vanilla yogurt (I used the Greek yogurt, honey vanilla flavor, but Yoplait works too)
½ cup vegetable oil
2 eggs, lightly beaten
1 ½ tsp. vanilla extract
1/3 cup honey
In a large bowl, combine the dry ingredients and stir to combine. Set aside.
In a separate bowl, combine your wet ingredients and whisk until smooth. Incorporate into your dry ingredients and stir until there are no lumps. Let rest at room temperature for 30 minutes.
Preheat your waffle iron while the batter rests. When it’s time to cook, spray the iron lightly with cooking spray and ladle approximately 1/3-1/2 cup batter in each well, depending on the size of the iron. Allow to cook, without opening the lid, for about 3-5 minutes or until the steam starts to subside. Re-spray each time you start.
Keep waffles warm in the microwave or in a 200°F oven. Serve warm with syrup.