Lemon Yogurt Waffles (adapted from The Art of Simple Food by Alice Waters)1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt
1 cup whole milk
3 eggs
8 tablespoons butter melted and cooled
2 tablespoons fresh squeezed lemon juice
2 tablespoons lemon zest
Preheat your waffle iron on medium-high heat.
In a large mixing bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and yogurt, and then whisk in the eggs one at a time. Stir the wet ingredients into the dry, mixing just until combined. Fold in the butter, juice, and zest, stirring minimally.
Pour roughly 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in a 200 degree oven.
Serve waffles with warm maple syrup, a sprinkling of lemon zest, and a few lemon slices, or just a dusting of powdered sugar.
