Waffle with yogurt

Name: Waffle with yogurt - Aneta K.
Ingredients: 2 eggs; 1 yogurt (125; 150 g); 30 ml milk; 2 tbsp honey; vanilla essence; 80 ml oil; flour (enough to make a thicker dough than pancake batter); baking powder

Dessert - Waffle with yogurt by Aneta K. - Recipia

Yogurt Waffles If I'm in the mood for something quick in the morning, or if I want a dessert that doesn't require baking, I make yogurt waffles. I sometimes prepare them for breakfast, other times when I have leftover yogurt in the fridge. They are easy to make and yield about 8 pieces per batch. I've never had issues with sticking or texture as long as I use a well-heated waffle maker. Quick Info Total Time: 25-30 minutes Servings: about 8 waffles Difficulty: easy Occasion: breakfast or dessert Ingredients 2 eggs 1 small yogurt (125-150 g) 30 ml milk 2 tablespoons honey vaniilla extract 80 ml oil flour (enough to create a batter thicker than pancake batter; usually between 170-200 g, but adjust by eye) 1 packet baking powder (or about 8 g) Preparation Method 1. In a large bowl, beat the eggs with the honey until well combined. 2. Add the yogurt and milk to the eggs and mix everything well. 3. Gradually pour in the oil, stirring continuously to incorporate. 4. Add the flour previously mixed with the baking powder and vanilla extract. Add the flour little by little, mixing each time, until you get a batter thicker than pancake batter. You may not need all the flour at once. 5. Preheat the waffle maker. Grease it with a little oil before the first batch. 6. Using a ladle, pour the batter into the center of each mold, just enough so it doesn't overflow. Close the lid and let it cook until golden and firm to the touch. In my machine, each batch takes a few minutes. 7. Remove the waffles onto a cooling rack or plate so they don't sweat. 8. They can be served immediately, plain or with honey, chocolate, syrup, or whatever you have on hand. Why I Make This Recipe Often I don't spend much time on them, and they always turn out fluffy. The yogurt gives them a slightly moist texture, which I like. They can be eaten for breakfast or as a sweet snack. Tips and Variations Tips - I use room temperature eggs to prevent the mixture from curdling. - If the batter seems too thick, I add a few tablespoons of milk. - I don't overfill the molds because the batter rises and spills if too much is added at once. Substitutions - The yogurt can be replaced with kefir or buttermilk, but the texture will change slightly. - Honey can be replaced with sugar, but the taste won't be as pleasant. - Vanilla extract is optional but adds flavor. Variations - Small fruits (blueberries, cranberries) can be added directly to the batter, but not in large amounts to avoid making it too watery. - Grated lemon zest or a pinch of cinnamon can also be added to taste. Serving Ideas - The waffles can be eaten plain or with various toppings: honey, jam, yogurt, maple syrup, chocolate spread, fresh fruits. - For dessert, they can be served with ice cream or whipped cream. Frequently Asked Questions 1. Can the batter be made the night before? I don’t recommend it because the baking powder acts immediately, and fresh batter gives the best texture. 2. Can I use plant-based milk? Yes, it works with plant-based milk, but the taste and texture may be slightly different. 3. If I don’t have a waffle maker, can I cook it in a pan? No. The texture and shape are completely different. There are other recipes more suitable for pancakes. 4. Do the waffles stay soft after cooling? As they cool, they may become firmer but not very crispy. They can be easily reheated in a toaster if you want them warmer. 5. Can I double the quantities? Yes, the ingredients can be multiplied without issues if you want a larger quantity. Nutritional Values One waffle (out of 8 pieces) has approximately: Calories: 170-200 kcal Protein: 4-5 g Carbohydrates: 20-25 g Fats: 7-9 g The values are estimates and depend on the type of yogurt and the exact amount of flour or toppings added. Storage and Reheating Waffles are best eaten fresh. If leftovers remain, I keep them covered at room temperature for a day, maximum two. To reheat, I put them in the toaster for a few seconds or in a dry pan. In the fridge, they become soggy and are not as good. I do not recommend freezing this yogurt version because they become wet and do not retain their texture.

Preparation

In a bowl, we mix the eggs with honey, then add the yogurt and milk and mix the composition well. We slowly pour in the oil, then the flour mixed with baking powder and vanilla essence. The resulting mixture is poured using a ladle into the preheated waffle maker, which has been greased with a little oil, and they are baked until done. They are served plain, with honey, chocolate, or various syrups.... From the mentioned quantities, approximately 8 pieces are obtained.

Waffle with yogurt

Preparation

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