Waffles

I like this recipe from NY Times Cooking by Malissa Clark, they're not too sweet and easy to make. If you have any left you can freeze them and reheat in toaster.

Ingredients

• 6 tablespoons/85 grams unsalted butter, more for waffle iron

• 2 cups/240 grams all-purpose flour

• 1 tablespoon/15 grams sugar

• 1 teaspoon/8 grams baking powder

• a pinch of fine sea salt

• ½ teaspoon baking soda

• 1 cup/245 grams plain yogurt (or see note)

• 1 cup/240 grams milk

• 4 large eggs, separated

Preparation

1. Melt butter either on the stove or in the microwave. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and egg yolks. Fold wet ingredients into dry ingredients. Beat the whites until stiff, then fold into the batter.

3. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

Tip

• If you don’t have yogurt (or sour cream or buttermilk will all work), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.