The Greek yogurt added to these waffles, give them a wonderful tang, while also keeping them moist and fluffy on the inside. View this recipe’s blog post By Liza Hawkins of (a)Musing Foodie Homemade Vanilla Waffles Go to recipes By liza-hawkins American BreakfastsThe Greek yogurt added to these waffles, give them a wonderful tang, while also keeping them moist and fluffy on the inside. View this recipe's blog post By Liza Hawkins of (a)Musing Foodie Ready In: 25 mins Level: Easy Prep: 15 mins Cook: 10 mins Yields: 6 waffles Print RecipeIngredients3 large eggs1/2 c salted butter (melted)1 c whole milk1/2 c Stonyfield Organic Nonfat Vanilla Greek Yogurt1 T pure vanilla extract2 c all-purpose flour1/2 t sea salt1 T baking powder2 t sugardirectionsStep 1In 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.Step 2Sift 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.Step 3Cook the waffles with your iron set on high, for about 3-4 minutes each, or until they're golden brown.Step 4Serve 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.
