This Whole-Wheat-Yogurt Waffles with Blueberries recipe is from Lorna Sass' cookbook Whole Grains Every Day, Every Way.
Makes six 7-inch waffles
These waffles have a moist, tangy interior thanks to the yogurt and juicy blueberries. Try them with maple syrup or honey for breakfast. Top the waffles with ice cream for brunch or for an unusual dessert.
- 2 cups whole-wheat pastry flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1 cup plain low-fat yogurt
- 1 cup 2% milk
- 4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 2 teaspoons grated lemon zest
- 1-1/2 cups fresh or frozen (unthawed) blueberries
If you plan to serve the waffles all at once, preheat the oven to 200 degrees F.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and allspice.
In a medium bowl, beat the eggs. Blend in the yogurt, milk, butter, honey, and lemon zest. Stir the wet ingredients and blueberries into the dry ingredients just until blended. Do not overmix or the waffles may become heavy.
Heat a waffle iron according to the manufacturer's instructions. When a drop of water thrown on the waffle iron sizzles, spoon on enough batter to cover three quarters of the surface. Close the lid and bake until the waffle is golden brown and the edges are crisp.
Serve immediately, or to keep the waffles warm, place them in a single layer on a rack in the oven.
Add 2 tablespoons poppy seeds to the dry ingredients.
Use 1-1/2 cups whole-wheat pastry flour and 1/2 cup cornmeal. Increase the baking powder to 2 teaspoons.
Buy the Book
Whole Grains Every Day, Every Way
by Lorna Sass
Recipe reprinted by permission.
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This page created January 2007