I mentioned briefly in the menu planning post that breakfast for dinner is a good option for nights where you’re short on time. Breakfast for dinner used to be a rarity, but now it happens more like once every two weeks. In addition to being on the table quickly, most breakfast options are also very budget-friendly. Win-win.
Now, normally, I’m a savory breakfast kinda girl. I prefer things like omelets, chilaquiles, hash, and the like. I do like pancakes and waffles, though (who doesn’t?). Truth be told, if I could have it my way, every breakfast you eat at a restaurant would come with 1 pancake instead of toast. That way, you get to have something sweet at the end, but you still get your savory breakfast. Are you listening to me, diners across America?
But, I digress. We have occasionally been having sweeter options for dinners. They’re just quicker, and I always have the ingredients on hand. Plus, I feel a little better about the homemade version to their restaurant counterparts, since they tend to be a little healthier and we balance them with some turkey sausage for protein. (OK, or bacon.) And Zachary? Well, he’s certainly never going to complain about pancakes or waffles any time of day, especially when they are served with fruit (his second favorite food group, after peanut butter, which is definitely a food group to him).
These waffles use honey for sweetener and a fair amount of whole wheat flour. I actually switched the ratio so the whole wheat proportion was higher than the enriched, and it worked beautifully. In fact, I’ll probably increase it even more the next time around. These waffles are a bit softer than most (due to the yogurt, I’m guessing) but we didn’t mind. I threw a leftover one in the toaster the following morning, and it crisped up just like any other waffle would.
Honey Yogurt Waffles
3 Tbsp. unsalted butter
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup old fashioned oats
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 tsp. ground cinnamon
1.25 cups milk
3/4 cup plain or vanilla yogurt
1/3 cup honey
1/2 tsp. vanilla extract
Preheat a waffle iron. (If you want to hold the finished waffles until serving time, also preheat an oven to 200°F.)
Melt the butter and set aside. In a large bowl, whisk together the flours, oats, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.
Lightly butter or spray the grids of the waffle iron.
Spoon the amount of batter the waffle manufacturer’s instructions suggest onto the hot iron. Use a spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them in the preheated oven while you make the rest.
Note: I have a 4-square Belgian waffle maker, and this made 8 waffles. Probably could have squeezed out 9 with the batter that oozed out of the sides. 😉