Leggo that Eggo!!

We are halfway through the month of no-processed food. One area that has definitely been affected is breakfast. Usually Matt and I don't have a lot of time in the mornings. There's just enough to get the coffee pot going, pop a couple of bagels in the toaster oven, put on some cream cheese and get going. With those options gone, I've made muffins and we've been eating a lot of eggs. But this morning, I wanted something more.

Waffles have always majorly appealed to me. The ones in restaurants served during brunch are just so lovely: big, fluffy and golden brown, they are delicious. And the stuff that comes in the box that you pop in the toaster...well, it looks similar. Kinda. A more pale, smaller, not quite as crisp or fluffy version. Basically, a version that doesn't really satisfy, but when you really have a craving, you just eat it and convince yourself it's delicious. Well, no more!

I adapted this recipe from one found on smittenkitchen. I didn't have any buttermilk on hand, and, seeing as the weather has plummeted back down into the 30s, I wasn't about to send Matt to the store. However, I did have plain yogurt, which the recipe said I could use, provided I thin it out with some milk. I also halved the recipe since it was just the two of us this morning.

The resulting batter is very, very thick, almost like that of a muffin recipe, even after I folded in the whipped egg white. The resulting waffle was delicious, if a little bland. Also, because the batter was so thick, it turned out quite chewy. When I make this recipe again, I'll probably throw in a second egg white and see if that helps lighten the batter. I think it might also help to cook it on a lower setting a little bit longer. Another option would be to add more milk. As for the blandness, I think I might try Greek yogurt next time instead of plain. I wouldn't add more sugar as I particularly don't want my waffle to be super sweet. It would make maple syrup superfluous and that's just sad.

Yogurt Waffles
Adapted from smittenkitchen

1 cup all purpose flour
1/4 teaspoon salt
1 Tablespoon sugar
3/4 teaspoon baking soda
3/4 cup plain whole milk yogurt
1/8 cup milk (I used 1%)
1 egg, separated
2 Tablespoons butter, melted & cooled
1/4 teaspoon vanilla

Mix all of the dry ingredients together.

Mix together the yogurt, milk and egg yolk. Stir in the yogurt & vanilla.

Beat the egg whites until you get soft peaks.

Stir the wet ingredients into the dry. Fold the egg whites into the batter.

Cook in a waffle iron according to manufacturer's directions (for mine, I'm supposed to use 1/3 cup batter; though you can see from the batter that to get a perfect circle I would have needed 1/3 cup batter and a little bit more).