Yogurt Waffles

Reader Contribution by Lanette Lepper
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While searching through the thousands of recipes I’ve clipped over the past couple of decades, I recently came across this one for “Yogurt Waffles”.  I was intrigued, because I happened to have A LOT of yogurt in the fridge that needed to be used up.  Since it said it only made six waffles (and did I mention I had a lot of yogurt?), I quadrupled the recipe and proceeded to spend the afternoon glued to the waffle-maker.  Initially, I was concerned, as this is a very light batter unlike any I had ever made.  However, when all was said and done, I ended up with forty-six waffles of golden goodness.  Crispy on the outside, tender on the inside … my girls absolutely loved them.  I did use some whole wheat flour instead of all purpose, and next time I’ll probably use all whole wheat.

I stopped buying processed cereals a long time ago, so we are always looking for quick and easy breakfasts.  The beautiful thing about waffles (and pancakes, too) is that they freeze really well and are so easy to pop into the toaster on hectic mornings.  Cool them thoroughly after they come out of the waffle maker and then place them in freezer bags and freeze (if you package them while they are warm, they get steamy, soggy and, eventually, icy).

We are extra fortunate in that my Dad keeps us well supplied with his own maple syrup, so of course that’s how the kids choose to top them.  But these would pair well with fresh fruit, yogurt, canned fruit, apple cider syrup, you name it!

If you don’t have a waffle-maker on hand, I encourage you to keep your eyes peeled at thrift stores or yard sales.  I am definitely not one to recommend kitchen gadgets that take up precious cupboard space, but I think you might be surprised at how often you’ll use it.

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