Yogurt Waffles with Honey Cream
🍳 Cook: 4 min🍽️ Makes 6
Ingredients
| 1 cup | 240 ml | Plain yogurt (for honey cream) |
| ¼ cup | 60 ml | Wildflower honey (for honey cream) |
| 2 | Large eggs | |
| 1 cup | 240 ml | Plain yogurt |
| ½ cup | 120 ml | Whole milk, plus more as needed |
| ½ cup | 120 ml | Unsalted butter, melted, or canola oil |
| 2 tbsp | 30 ml | Honey |
| 1 tsp | 5 ml | Pure vanilla extract |
| 1½ cup | 360 ml | All-purpose flour |
| 1 tbsp | 15 ml | Firmly packed golden brown sugar |
| 2 tsp | 10 ml | Baking powder |
| 1 tsp | 5 ml | Baking soda |
| ¼ tsp | 1.3 ml | Salt |
| for serving | Warm honey for serving |
Instructions
For the Honey Cream: 1 cup (8 oz/250 g) plain yogurt, ¼ cup (3 oz/90 g) wildflower honey.
MAKES 4–8 WAFFLES
- To make the honey cream, in a medium bowl, whisk together the 1 cup yogurt and the honey.
- Preheat a waffle maker (see recipe). In another medium bowl, whisk together the eggs, 1 cup yogurt, milk, butter, honey, and vanilla.
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps. If the batter is too thick, stir in another 1–2 tablespoons milk.
- Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.
- Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving. Top with the honey cream and a light drizzle of honey.