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Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

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Yields about 10 waffles

  • by from Fine Cooking
    Issue 108

Yogurt gives waffles a rich texture and a slightly tangy flavor, which is complemented here by warm spices. Whipped egg whites folded into the batter ensure light, tender results.

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp. ground cinnamon
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1-1/2 cups plain full-fat or low-fat yogurt
  • 3/4 cup whole milk
  • 2 large eggs, separated
  • 3 Tbs. vegetable oil; more for the waffle iron
  • 1/2 tsp. pure vanilla extract
  • 1 cup pure maple syrup
  • 1/2 cup toasted pecans, coarsely chopped

Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron. In a small bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl, combine the yogurt, milk, egg yolks, vegetable oil, and vanilla.

In a medium bowl, with a wire whisk or electric hand mixer, beat the egg whites to soft peaks.

With a spatula, gently fold the dry ingredients into the yogurt mixture until just combined (the batter should be a little lumpy). Fold the whipped egg whites into the batter until just incorporated.

Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.

Meanwhile, in a 2-quart saucepan, warm the maple syrup over medium heat. Stir in the pecans and keep warm.

Serve the waffles with the syrup.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 6; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 52; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 50; Fiber (g): fiber g 2;

Photo: Scott Phillips

I absolutely loved these. I followed the recipe to the letter and found these waffles crisp & tangy with a lovely warm flavor. These are very different from my "standard" waffle recipe but I like variety so I will be keeping this one in my repertoire.

Very disappointed in the outcome of these waffles. Maybe it was the modifications I had to make, but they turned out very soggy and dense. It was almost like eating a soggy bagel. I used 1% milk and whole fat greek yogurt (it was what I had on hand). Needless to say, I won't be making these again even if I have the right ingredients- I just don't think it will change the outcome that much, especially based on other reviews. If you do make these, consider thinning out your batter substantially and cooking them for longer than you're comfortable.

If you like limp waffles, these might be fine, but I'm a big fan of crisp and light waffles. I might be spoiled by an excellent yeasted waffle recpie that sits overnight. I was very dissappointed by the texture of these. I also found the spice combination overwhelming, ok for the first few bites, but then too strong.

These were great! I didn't give them a full 5 stars because I kind of like a crisp on the outside waffle and these were soft... but oooooh so good. Will also add a little salt to the batter next time... and there will be a next time.

This is an absolute must-make recipe for breakfast lovers. It was incredible. Read my full review at: http://themomchef.blogspot.com/2010/11/spiced-yogurt-waffles-with-toasted.html

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