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- 8
- January
- 2009
Lemon Poppyseed Yogurt Waffles
A while back, my friend Max called to rave about using yogurt in her waffle batter. She was right.
Ingredients:
| unbleached all-purpose flour | 2 cups | |
|---|---|---|
| iodized salt | 1 teaspoon | |
| baking soda | 2 ½ teaspoon | |
| poppyseeds | 2 tablespoons | |
| lemon zest | from one large lemon | |
| large eggs | 2 | separated |
| unsalted butter | 4 tablespoons | melted |
| buttermilk | 1 cup | |
| plain low-fat yogurt | ¾ cup | |
| milk | ¼ cup | |
| lemon juice | 2 teaspoons | |
| cream of tartar | pinch | for the egg whites |
Procedure:
- Preheat your waffle iron.
- In a large bowl, thoroughly combine flour, salt, baking soda, lemon zest, and poppyseeds.
- In a separate bow, whisk together egg yolks, buttermilk, yogurt, milk, and melted butter. Set aside.
- In a third bowl or electric mixer, whip egg whites and cream or tartar to soft peaks.
- Make a well in the flour mixture and pour in buttermilk mixture. Mix gently with a whisk until just incorporated. Some lumps are OK.
- Toward the end of mixing, fold in egg whites.
- Bake in waffle maker until crisp and golden.
- Serve with powdered sugar, berry syrup, maple syrup or anything else delicious.
Hi, I found your site while surfing on foodbuzz, and I'm so glad that I did! These waffles look amazing!