I watched my husband from across the table as he meticulously buttered each square of his waffle before pouring the syrup. By then I was already several bites ahead of him. Our breakfast-for-dinner last night was found in one of my favorite cookbooks, How to Cook Everything by Mark Bittman. The plain yogurt gives these waffles a nice tang that offsets the sweet maple syrup. They’re reminiscent of my Mom’s waffles, which means that they were a success! Separating and beating the egg whites isn’t completely necessary, but it gives the waffles a nice fluffy texture on the inside!
2 cups flour
1/2 tsp. salt
1 TBS. sugar
1 1/2 tsp. baking soda
1 1/2 cups plain yogurt thinned with 1/4 cup milk OR 1 3/4 cups buttermilk
2 eggs, separated
4 TBS. (60 g) butter, melted and cooled
1/4 tsp. vanilla extract
Canola oil for brushing waffle iron
- Combine the dry ingredients. In another bowl mix together the yogurt or buttermilk, and the egg yolks. Stir in the butter and vanilla.
- Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites until they hold soft peaks. Stir them gently into the batter.
- Spoon a ladle of batter into the waffle iron and cook for 3-5 min. depending on your iron. Serve immediately with butter and maple syrup.