Listen, I love waffles...and not the flat kind, but the big, beautiful Belgian kind. Yes, I have my own Belgian waffle maker, and I am not ashamed to say it. And I am particularly picky about my waffle recipes...the wrong recipe can leave you with a thick, dry mass.
So when I say this recipe makes my heart sing with anticipation...you know it has to be good. It is really easy to make and holds in the refrigerator for a day or so, in the event that you have leftover batter. To be honest, I have only had that happen once in my lifetime, and I am not planning on it happening again. I do save any uneaten waffles (a similarly rare occurrence) in the fridge and then pop them in the oven to warm them up again.
So here's the recipe:
1/2 cup Greek style plain yogurt
1/2 cup sour cream
1 to 1 1/2 cups milk
1 tsp lemon juice
zest from 1/2 lemon
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
In a large bowl, mix together yogurt, sour cream, 1 cup of the milk, lemon juice and zest. Whisk to combine. In a medium bowl, combine flour, baking powder, soda and salt. Whisk to eliminate any lumps in the flower. Stir in wet ingredients and eggs.
These usually take 3-4 minutes in my waffle maker, but that time will vary dependent upon the type of model you use. I recommend a non stick maker and I still spray the iron with cooking spray between each batch. You haven't really experienced a mess until your waffles are stuck in the deep grooves of the maker.
I love these with just butter and maple syrup, but they are also great with all manner of fruit compotes. Oh, and if you are reading Grocery Gardening, there is an awesome mascarpone and blueberries pancake recipe...it is divine!
