Delicate Lemon Waffles


- Jen Wise

Saturday morning waffles have become a tradition for our family. Unfortunately, for my kids and myself waffles have gone beyond Saturday morning and have become a bit of an addiction. This recipe is a welcome addition to our repertoire as it satisfies the waffle craving - and suits a Saturday morning just fine - but is a lot less doughy than traditional recipes. With more eggs and the addition of greek yogurt we are able to cut back on flour, butter and oils. The result is a waffle that hints at a popover and leaves my family satiated for hours. 

Delicate Lemon Waffles

1 c. whole wheat flour

5 eggs, yolks and whites separated

1/2 c. plain Chobani (or other greek yogurt)

1/2 stick butter, melted and cooled a bit

1 Tbsp vanilla extract

2 T fresh squeezed lemon juice

2 T pure maple syrup

1 tsp. coarse salt

zest of one lemon

Whisk together egg yolks, Chobani, melted butter, lemon juice, maple syrup and vanilla. Add flour and coarse salt, mix until smooth.

Beat egg whites until stiff peaks form. Gently stir the lemon zest and half the egg whites into the flour mixture. Carefully fold in remaining egg whites with a spatula just until combined. 

Cook in your waffle iron according to manufacturers instructions (mine takes 1/3 cup batter per waffle well).