Sunday morning waffles with lemon and blueberries
It’s been awhile since I posted a photo and recipe. Feels good to do it again.
This is adapted from Mark Bittman’s “Everyday Buttermilk Waffles” recipe found in the essential How to Cook Everything, mainly the addition of lemon and the use of greek yogurt instead of buttermilk.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 cups 2% greek yogurt thinned with 1/2 cup skim milk
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 lemon
Butter for greasing the waffle iron
Preparation:
- Combine the dry ingredients in a large bowl. In another bowl, whisk together the yogurt, milk, and egg yolks. Stir in butter and vanilla.
- Grate lemon zest into the wet mixture, then squeeze lemon juice into bowl.
- Brush the waffle iron with butter and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter. If the mixture seems too thick, add more milk or a dash of a neutral oil like grapeseed oil. The mixture should be loose enough to pour but still thick.
- Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, 3 to 5 minutes, depending on your iron (mine takes 2 minutes). Serve immediately.
