Spiced Yogurt Waffles with Toasted Pecan Maple SyrupJanuary 28, 2011 at 6:19 pm | Posted in breakfast things, pancakes & waffles, sweet things | 25 Comments
Tags: breakfast, waffles
Since we moved back to Brooklyn, I’ve been going out for a lot of Sunday brunches with my BFF, who handily lives about a twenty minute walk away. I like having breakfast made for me, and a spicy bloody Mary in my hand while I catch up with a friend. But, truth be told, most of what I shell out hard-earned $$ for at brunch, I could make just as well (and sometimes better) at home. When it’s too cold out and the snowbanks are too high to scramble over, I do just that.
I don’t take my waffle maker out of its box very often (in fact, the last time I did, it was to make these apple ones), but sometimes the urge strikes to switch things up from eggs or pancakes. I always have yogurt in the fridge, so I wanted to give this recipe a try. The warm spices and pecans also sounded pretty good to me on a chilly morning. I read that some folks thought they didn’t turn out crispy enough, so I gave mine a few extra seconds in the iron to make sure that wasn’t an issue. Bring on the maple syrup, and I think I just may keep the waffle maker out for another week!!
Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup– makes about 10 waffles
adapted from Fine Cooking, Issue 108
Steph’s Note: The number of waffles you get will depend upon the size of your maker. This recipe halves well, but I like to wrap up extra waffles individually and freeze them. They can then be re-heated and crisped-up in the toaster or oven.
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.