Description
This recipe works fine in any type of waffle iron. I use a Belgian waffle iron and they come out great. So much easier than typical Belgian waffle recipes.
Ingredients
- 1 stick Melted Butter
- 1-½ cup White Flour (I Use King Arthur’s Unbleached Cake Flour)
- ¾ cups Oat Bran
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 Large Eggs
- 1 cup Milk
- 1 cup Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
Preparation
Preheat waffle iron according to manufacturer’s instructions.
Put the melted butter in a bowl and set it aside..
In large bowl mix together flour, oat bran, salt, baking soda and baking powder. Set aside.
In a medium-sized bowl whisk eggs until combined. Whisk milk, yogurt and vanilla extract into egg.
Fold the egg and milk mixture into the bowl of dry ingredients.
When almost blended, add the melted butter. Fold until blended together into a creamy batter. If the batter is too stiff you may need to add a bit more milk.
Pour batter into preheated waffle iron. Follow manufacturer’s instructions for cook time. Do not open the lid until cooked. Mine chirps when my waffles are done, light brown and crispy. Remove the finished waffle to a plate and repeat with remaining batter.
Serve with maple syrup, agave nectar or fruit/jam.
I usually triple this recipe and freeze extra waffles for my sleepy boys to throw in the toaster on school mornings.
