sprinklefingers

i love waffles. and pancakes.
and i love to freeze them.
but you already know that.

the new issue of everyday food arrived sometime last week, and on sunday morning i made ‘yogurt waffles.’ i was a bit skeptical at first - wondering how they’d fare in a waffle iron - even just reading the recipe told me that i was going to end up with a very thick batter. and sometimes thick batter makes really weird waffles. at least in my experience.

even with my suspicions, i pressed on.

i’m so glad i did.

the waffles are super hearty. and freeze like a dream.

here’s how you make them (and make them you should):

oatmeal & yogurt waffles
from everyday food. thanks, martha!

you need:

• 1.5 cups ap flour
• 1 cup whole wheat flour
• 1 cup rolled oats (not instant or quick cook)
• 1.5 t salt
• 1 T plus 1 t baking powder
• 2 t baking soda
• 1/3 cup packed light brown sugar
• 6 T melted unsalted butter
• 6 eggs
•  cups plain yogurt (low-fat is fine)

preparation:

1. whisk together flours through baking soda in one bowl.
2. in another bowl, whisk together brown sugar through yogurt.
3. stir wet mixture into dry mixture and mix to combine.
4. allow batter to sit for 15 minutes.
5. cook in your favorite waffle iron. approximately 1/2 cup of batter yields one waffle.

i froze most of the batch i made on sunday, and have been enjoying them all week long. seriously. make these waffles. freeze them. they’re begging you.