Lemon Yogurt Waffles

by Dec 21, 2009


When you’re in a waffle mood, and are willing to trade some crispy-factor for fewer fat calories, try these lemon yogurt waffles. I’ve adapted this recipe from the original in The Best of Waffles and Pancakes by Jane Stacey, and the result is belgian-shaped, but cakey and soft – tasty plain, dusted with powdered sugar, or, if you’re feeling worthy, a slab of butter, as in the photo. Bake the whole batch and save any leftovers in the refrigerator for toaster waffles of your very own.
Lemon Yogurt Waffles
6-8 Belgian waffles

6 oz. organic nonfat or lowfat yogurt, lemon flavored (I like Wallaby brand)
3/4 cup organic milk, nonfat or lowfat
2 eggs
1/4 cup sucanat (or any unrefined sugar)
5 tablespoons unsalted organic butter, melted
grated lemon zest from 1 lemon

1 cup unbleached flour
1/2 cup oat flour
1/2 cup barley flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Plug in your waffle iron and get it started heating.

2. Measure milk into 4 cup glass measuring cup. Add yogurt, eggs, sucanat, lemon zest and whisk to combine. Add melted butter and whisk to combine.

3. Measure flours, leavening and salt into large bowl and whisk to break up clumps of oat flour.

4. Pour milk mixture over flour mixture and mix just until incorporated.

5. Pour a heaping 1/2 cup batter into waffle iron and cook until golden brown. (My Uno waffler takes 5 – 6 minutes to cook a waffle.)


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