Sunday, October 30, 2011

Yogurt Waffles

So, this week's share comes with the following:

1/3 lb lettuce mix
1/2 lb spinach
1 bunch Tokyo turnips
1 bunch French breakfast radishes
1 bunch of arugula
1 pint yogurt
1 7oz container of garlic-herb chevre
1 dozen eggs

The first meal using the share was yogurt waffles and fried eggs for breakfast this morning.  Some of our CSA members have commented that they don't eat yogurt, or on occasion forget that they have it and are concerned that it may be too old to eat.  I LOVE yogurt, especially our goat milk yogurt, so I seldom ever have a problem considering how to use it.  I'm happy to have it with a little honey for breakfast or an afternoon snack.  However, yogurt, like buttermilk is great for baking, acting as a leavener to give bake goods a nice fluffy appearance and texture.

Here's the recipe for yogurt waffles:
1 1/2 cups flour
1 Tsp baking powder
1/2 tsp salt
1 Tsp honey
3 eggs
1 1/2 cups yogurt (plain, whole milk is our preference)
1 Tsp cinnamon
1 tsp vanilla

Preheat waffle iron.  Mix flour and baking powder and set aside.  In a separate bowl, mix the remaining ingredients.  Add wet ingredients to the dry, mixing just enough to get the batter blended.  It will be thick.  Do not over stir the batter.  Doing so will make the waffles tough.

Add a little oil to the waffle iron, pour batter on (1/3 cup for standard size waffles).  Waffles are done when they are a light brown.  Once cooked, enjoy with yogurt and fresh fruit or with butter and maple syrup.

This recipe makes 10 standard size waffles.  Though we don't eat that many, I cooked all of the batter and froze the leftover waffles.  They'll be good for a quick breakfast another day, placing them in the toaster to heat them up.

Yogurt works well as a replacement for buttermilk in most of your favorite recipes.  I use it in corn bread, biscuits, Texas chocolate sheet cake.  Oh, sheet cake!  That sounds good!

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