Lemon Poppyseed Yogurt Waffles

Janine — Thu, 08 Jan 2009 21:20:05 +0000

A while back, my friend Max called to rave about using yogurt in her waffle batter. She was right.

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

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.

food. according to me. » blackberry syrup