I decided to switch things up a bit and have breakfast for dinner. Who am I kidding? We have breakfast for dinner all the time. However, this time I did do something a little different by making waffles. Not just any waffles. I made waffles with greek yogurt. It makes me feel better when I lather it with syrup to know that there is a redeeming quality in there somewhere. Yes, you can make these with whole wheat flour. They won't be as fluffy, but they will have that extra redeeming quality. This batter can be stored in an airtight container in the fridge for about a week, making breakfast a snap! Just stir a bit before using.
1 3/4 cup milk
1/2 cup greek yogurt
1 tablespoon honey
1 tablespoon + 2 tsp baking powder
1/4 tsp salt
2 cups flour
1. In a medium-sized bowl, whisk together the eggs, milk, yogurt and honey. Whisk for at least a couple of minutes until it is well combined and fluffy.
2. Add in the baking powder, salt and flour and stir until well combined.
3. Cook on a heated waffle iron until golden brown.
***Leftover batter can be stored in an airtight container in the fridge for about a week.
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