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Waffles, Yogurt, and Preserves


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  • Yield: 5-7 waffles depending on griddle size 1x

Description

Stay in for Mother’s Day brunch and make these rich, golden waffles. Keep the toppings simple with yogurt, preserves, and maple syrup. Mom’s get heart-shaped waffles, it’s the rule.


Ingredients

Scale
  • 5 tbsp. unsalted butter
  • 1 1/2 c. whole milk
  • 1 1/2 c. unbleached all-purpose flour
  • 2 tbsp. pure cane sugar
  • 1 tbsp. cornmeal
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. kosher salt
  • 1 large egg + egg yolk
  • 1/2 tsp. pure vanilla extract
  • Garnish
  • plain whole milk yogurt
  • Bonne Maman apricot preserves
  • fresh berries
  • maple syrup, warmed through

Instructions

  1. Into a small saucepan, melt butter. Add milk and stir to combine. If butter and milk separate, heat a bit longer until evenly incorporated. Remove from heat.
  2. Into a medium mixing bowl, add flour, sugar, cornmeal, baking powder, and kosher salt. Whisk to combine.
  3. Begin heating waffle iron on medium-high. Place a cooling rack on a baking sheet and set aside.
  4. Into the milk mixture, whisk in eggs and vanilla until well combined.
  5. Pour wet ingredients into dry ingredients and stir until just combined. Over-stirring will create a dense batter. Batter will be lumpy.
  6. Once waffle iron is ready, add batter to griddle. Amount will vary based on waffle iron. To achieve heart waffles, use a spring release scoop. Fill scoop with batter. Starting in the top left side quadrant of the griddle, release the batter in a downward motion towards the lower center of the griddle, tapering off just before reaching the edge. Repeat on the other side. This will take a little practice. Think skinny hearts as you’re pouring. It will expand as it cooks.
  7. Place cooked waffles on prepared baking sheet. This will help them to hold their crisp exterior. Serve immediately or place a in warmed oven (250°F degrees) to re-crisp.
  8. Top waffles with yogurt, Bonne Maman preserves, berries, and maple syrup.
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