Yogurt Waffles

from Anne Strawberry

adapted from Fine Cooking via a Whisk and a Spoon

9 oz. (2 cups) unbleached all-purpose flour

1/3 cup granulated sugar

2 tsp. ground cinnamon (I omitted this but will add it next time)

1-1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg (same as above)

1/8 tsp. ground cloves (same as above)

1-1/2 cups plain full-fat or low-fat yogurt

3/4 cup whole milk

2 large eggs, separated

3 Tbs. vegetable oil

1/2 tsp. pure vanilla extract

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.

Serve the waffles with syrup and peanut butter (I freeze the extras and toast them later for an easy breakfast).

Irene's Maple Syrup

from Anne Strawberry

2 cups Sugar

2 cups Water

1/2 cup Dark Karo Syrup

1 teaspoon Maple extract

1 teaspoon Vanilla

Combine all ingredients in sauce pan, place over medium-high heat, and bring to a boil. Boil for five minutes and serve over pancakes. Store leftovers in a screw-top glass jar for a few weeks (reheat in the microwave or on the stove).