Easy Weekend Waffles

Ingredients

• 6 tablespoons unsalted butter, more for waffle iron
• 2 cups/240 grams all-purpose flour
• 1 tablespoon/15 grams sugar
• 1 teaspoon/8 grams baking powder
• 1 teaspoon/5 grams fine sea salt
• ½ teaspoon/3 grams baking soda
• 1 cup plain yogurt (or see note)
• 1 cup milk
• 4 large eggs

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    213 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 6 grams protein; 98 milligrams cholesterol; 390 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 10 waffles

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 eggs. Fold wet ingredients into dry ingredients.
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.

• 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.

35 minutes