Whole wheat pastry flour adds extra fiber and nutrients without adding heaviness – these waffles are as light and fluffy as the traditional kind. Yogurt, the secret ingredient in the batter, makes for tender waffles that you can freeze and toast as needed.
Yield 12 servings
2 eggs, separated
2 1/2 cups whole wheat pastry flour
1 1/2 cups plain low-fat yogurt
3 tablespoons sugar
6 tablespoons butter, melted
1 teaspoon baking soda
1 teaspoon vanilla
1. Beat the egg whites until stiff but not dry.
2. In a large bowl, whisk together the egg yolks with the yogurt, melted butter and vanilla. Sift the flour, sugar and soda directly over the wet ingredients and stir just to combine.
3. Fold the beaten egg whites into the batter and cook according to the manufacturer’s instructions on your waffle iron. Cook all the batter at once, even if you only want one or two waffles, and freeze the remaining ones. To eat, reheat in a toaster.