By Liza Hawkins of (a)Musing Foodie
Breakfast is one area during the work-week where I find it hard to carve out time to cook a homemade warm breakfast. We have barely enough time to get ourselves showered, dressed and packed up in time for the school bell, let alone make something like homemade waffles. I’m sure you can relate, right?
The weekends afford me the time to cook the meals that get pushed aside Monday through Friday. Complicated dinners and big breakfast spreads find their place in our house on Saturday and Sunday, and one of my absolute favorites (the kids’ too) are my homemade waffles.
Last weekend I added Stonyfield Vanilla Greek Yogurt to my waffles, and it gave them a wonderful tang, while also keeping them moist and fluffy on the inside.
Tip: keep your waffle iron set on high to make sure the waffles get crispy on the outside.
Not only is this recipe simple as far as waffles go (no beating egg whites, no yeast!), the waffles store well in the refrigerator and freezer, which means serving homemade waffles during the work-week IS a possibility. Isn’t that fabulous?
I topped my homemade vanilla waffle with a dollop of Stonyfield Vanilla Greek Yogurt and added a handful of organic grapes on the side, and my kids had their waffles the classic way: butter and real maple syrup.
Homemade Vanilla Waffles
Prep: 15 mins | Cook: 25 mins | Yield: 6 single 8” waffles
In a large mixing bowl, whisk the eggs for a minute until they’re creamy. In a separate bowl, whisk the milk, melted butter, yogurt and vanilla together, and then pour that mixture into the eggs, giving one last whisk to get everything incorporated.
Sift the flour, salt, baking powder and sugar together in another mixing bowl. Slowly add the flour mixture into the liquid, whisking the batter until it’s just incorporated; don’t over-mix. Let the waffle batter rest while your waffle iron warms.
Cook the waffles with your iron set on high, for about 3-4 minutes each, or until they’re golden brown.
Serve with additional Stonyfield Organic Vanilla Greek yogurt, or with butter and real maple syrup. Leftovers can be stored in a zip-top bag in the refrigerator or freezer and reheated in the toaster or microwave during the work-week.
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