Yogurt Pecan Waffles

Yogurt Pecan Waffles

1 cup unbleached flour

1 cup whole wheat flour

3 tablespoons light brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla

6 tablespoons unsalted butter, melted

1 cup vanilla yogurt, lowfat

1 cup milk, reduced fat

1/3 cup pecans, chopped

Place both flours, sugar, baking soda, cinnamon, and salt in a mixing bowl and stir to combine. Stir eggs and vanilla together and then stir into dry ingredients. Stir butter, yogurt, and milk into mixture successively until it resembles a smooth batter. Finally stir in chopped pecans. Let batter rest 5 minutes before using.

Preheat waffle iron. 

When preheated, pour batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.

Waffle-making is a serial process and you need to be in the mood. These are worth the effort to make the batter, definitely better than Bisquick!