I used this recipe from Annie, which was absolutely delicious, but they ended up flat and soggy and limp; needless to say, there are no pictures of the finished product. I later learned that I should have used whole-milk yogurt (thank you, Vanessa!); I used some of Ryan's Activia, which is lowfat.
Here's Annie's recipe, which she adapted from Williams Sonoma:
Ingredients
- 3 tbsp. unsalted butter
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oats
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon
- 1 1/4 cups milk
- 3/4 cup vanilla yogurt
- 1/3 cup honey
- 2 eggs
- 1/2 tsp. vanilla extract
Melt the butter; set aside. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.
Preheat and lightly grease a waffle iron. Pour batter into the wells of the waffle iron and bake until the waffle is golden and set. Place in an oven preheated to 200 degrees F to keep the finished waffles warm while you use the rest of the batter. Serve with maple syrup or honey and top with fresh fruit.
