Waffles

Airy, delicate, and crisp-edged waffles

Ingredients

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

Instructions

1. Melt butter
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. For a lighter, fluffier waffle, separate the eggs and set the egg whites aside. Whisk egg yolks into the wet ingredients and proceed to step 3. Beat the egg whites in a separate bowl until stiff, then fold into batter.
3. Fold wet ingredients into dry ingredients.
4. Preheat waffle iron, and using a pastry brush or paper towel, lightly coat with butter. Using about 1/2 cup per waffle, cook waffles until golden and crisp. Butter waffle iron between waffles as needed to prevent sticking.

Serving Suggestions

• Serve waffles immediately or keep them warm in a 200 degree oven until ready to serve.

Substitutions

You may substitute brown sugar for granulated sugar. If you don’t have yogurt, you may substitute the same amount of sour cream or buttermilk. You may also add another 1 cup of milk 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.

Waffles freeze wonderfully in a Ziploc bag. Reheat by toasting them with on a light setting. They may be even crunchier than they are when pulled fresh off the waffle iron.

Credit to Melissa Clark at NYT Cooking for the recipe.