Greek Yogurt Waffles

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It seems like everyone wants waffles these days, from the Teen Titans song to our little friends from Stranger Things.

And though these take more effort than popping an Eggo into a toaster, they’re significantly more rewarding.

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And they’re definitely a new house favorite.

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These waffles are a denser, eggier, and crisper version of our old-timey waffle recipe.

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And because they’re made with Greek yogurt, they’re also packed with more protein than your average breakfast quick bread.

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The dough is super simple to whip up. You mix all the ingredients in a single bowl. This is one of our go-to weeknight dinners.

Behold: The Ultimate Waffle Sandwich

Since these waffles are more substantial, they’re the perfect candidate for The Angry Chef’s Toasted Waffle Dinner Sandwich (smoked turkey, prosciutto or bacon, and muenster, smoked Gruyere, and American cheeses).

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Check out the texture on these little guys:

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Alrighty, to the waffler!

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Greek Yogurt Waffles

3 large eggs
2 cups of Greek yogurt (I use full fat yogurt)
1/2 cup water or milk
2 tsp. white vinegar
6 Tablespoons olive oil
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
pinch of salt
spray oil, for waffle iron, optional

Makes 6-8 four-inch waffles

Do a little prep

Plug in your waffle iron to heat it up. If you like, preheat your oven to about 200 degrees F, to keep the waffles warm before serving.

Make the waffle batter

Put the eggs, Greek yogurt, water or milk, vinegar, and olive oil in a large mixing bowl. Whisk until uniform. It’ll be very thick. That’s just fine.

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Add the flour, baking powder, baking soda, and salt. Mix with a wooden spoon (a whisk will get too glopped up) until uniform.

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The dough will be very thick, almost like drop biscuit dough.

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Make the waffles

Spoon the batter into your hot waffle iron according the manufacturer’s instructions (yours may take a different amount of batter). My waffle iron takes about 3/4 – 1 cup of batter per waffle.

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Cook until crisp and brown.

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When they’re done, remove the waffles from the waffle iron and transfer to a wire rack, or slide onto a pan in a 200-degree F oven to keep them warm while you make the rest.

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Enjoy!

Serve immediately with butter and maple syrup—or however you like them best. (Leave a comment below, let us know what you do!)

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Greek Yogurt Waffles

Yields 6-8 4-inch waffles

These waffles are dense, eggy and crisp. And because they’re made with Greek yogurt, they’re packed with lots of protein. Serve them for breakfast, or use them instead of sandwich bread or as the base for chicken and waffles.

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Ingredients

3 large eggs
2 cups of Greek yogurt (I use full fat yogurt)
1/2 cup water or milk
2 tsp. white vinegar
6 Tablespoons olive oil
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
pinch of salt
spray oil, for waffle iron, optional

Instructions

  1. Plug in your waffle iron to heat it up. If you like, preheat your oven to about 200 degrees F, to keep the waffles warm before serving.
  2. Put the eggs, Greek yogurt, water or milk, vinegar, and olive oil in a large mixing bowl. Whisk until uniform. It’ll be very thick.
  3. Add the flour, baking powder, baking soda, and salt. Mix with a wooden spoon (a whisk will get too glopped up) until uniform.
  4. Spoon the batter into your hot waffle iron according the manufacturer’s instructions (yours may take a different amount of batter). My waffle iron takes about 3/4 – 1 cup of batter per waffle.
  5. Cook until crisp and brown.
  6. When they’re done, remove the waffles from the waffle iron and transfer to a wire rack, or slide onto a pan in a 200-degree F oven to keep them warm while you make the rest.
  7. Serve immediately with butter and maple syrup—or however you like them best.
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http://www.thehungrymouse.com/2016/09/16/greek-yogurt-waffles/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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