Thanksgiving break begins today. Which means I will have a nonstop chatter-box at home 24×7 for nine days, which he likes to remind me every now and then. Which also means that the early morning mad dash is put on hold. For a week, at least. Which also means that I can feed him a decent breakfast instead of cereal, milk, bananas and the occasional egg.
I always think of waffles as a lazy-day laid-back breakfast. While in reality, it is not. Once you mix the batter and turn on the waffle maker, they sort of make themselves. There is no flipping involved. And that means I don’t burn them like I do with half of my stack of pancakes. Isn’t that genius? Your hands are then free to make coffee, pack lunch and drum a little tune on the counter-top.
But I still like to think of waffles as special treats.
When someone asks, “What’s for breakfast?”
And you say, “Waffles!”, everyone’s happy and eager.
Usually, waffles would involve separating the egg whites and yolks, but I rarely bother. I simply make sure the ratio of dry to wet ingredients is appropriate and whisk them all together. Lately, I’ve been making waffles and pancakes only with whole wheat flour to kind of mixed reviews from the boys. I can tell they crave the white stuff! So mostly, I use half and half!! I’ve been adding apples to my waffle batter this fall, and I even used homemade applesauce. Alas, it didn’t make it to the blog, but I will try to show you, okay?!
Meanwhile, the good folks at Chobani gave me a mission to come up with some clever use of their Greek yogurt for a Thanksgiving recipe. And I immediately thought of breakfast. Think about it. Everyone’s got the turkey and trimmings pat down. No one wants to talk about the most important meal of the day. Well the other most important meal of the day, that is. Don’t you think a nice, hearty breakfast will make the rest of the day go smoother? And when I found these cute cups of flavored Greek yogurt, I knew I would be making either pancakes or waffles. I decided to go with a lemon yogurt and berry combo for waffles.
The lemon yogurt makes the batter the lightest, fluffiest, airiest thing I’ve ever seen. The waffles have a handful of berries tossed in the batter and more fresh berries on top. I also made a quick raspberry sauce to pour on top. Mmm…delicious!
I will definitely be making this on turkey roasting day (or rather, chicken roasting day at our house). The batter can be made the previous day and refrigerated. I’ve tried it and the waffles come out perfect the second day too. Just stir lightly before you begin. Cook waffles to desired level of brownness and voila! Fresh hot waffles, crispy on the outside and perfectly fluffy inside. I almost wish I’d splurged on the high-end waffle maker with the deeper grooves just so I could admire these waffles even more.
- All purpose flour - 1 cup
- Whole wheat flour - ½ cup
- Baking soda - 2 tsp
- Salt - ½ tsp
- Sugar - 4 tbsp
- Butter - 4 tbsp, melted
- Eggs - 2, large
- Lemon flavored Greek yogurt - ½ cup
- Lemon juice - 2 tbsp
- Milk - 1 cup
- Berries - a handful, chopped (I used blueberries and raspberries)
- Raspberries - 8-oz
- Lemon juice - 1 tbsp
- Water - ½ cup
- Sugar - 3 tbsp (or more depending on the sweetness of berries)
- Cornstarch - 1½ tsp
- Raspberry sauce: Make the syrup first so that it has time to cool. Puree the raspberries and strain to remove the seeds.
- Take the raspberry puree and the rest of the ingredients except cornstarch in a saucepan and start heating it.
- Mix the cornstarch in a tablespoon of water. Add to the saucepan and bring to a gentle boil. Reduce heat and cook till the sauce thickens slightly, maybe 4-5 minutes.
- Cool raspberry sauce, pour into a jar and refrigerate till needed. The sauce will keep well for a few days.
- Lemon-Yogurt-Berry Waffles: In a large mixing bowl, whisk the dry ingredients listed from flour to sugar together.
- Whisk together the butter, eggs, yogurt, lemon juice and milk in another bowl.
- Add the wet ingredients to the dry ingredients and mix till just combined. Add the berries and fold in gently. The batter should be airy and spongy. Allow to rest for 10-15 minutes, if you have time.
- Pre-heat your waffle maker and grease the grooves generously.
- Pour as much batter as your waffle maker can safely hold (around ⅓-1/2 cup normally) and cook till you see steam coming from the sides. Leave the waffles in for a few seconds more to crisp them up slightly. Remove to a wire rack and keep warm in a barely-warm oven.
- Serve waffles warm with a pat of butter and drizzled with the raspberry sauce.
2. Feel free to add an additional tablespoon of sugar if your yogurt is unflavored and unsweetened.
Try these fluffy lemon waffles on Thanksgiving day for sure. It is the perfect start to an amazing day with friends and family. But do keep this recipe handy for just about any day!
This recipe works perfectly for all-purpose flour or whole wheat flour. Of course, the whole wheat waffles will not be as fluffy, but I kind of like the nutty flavor. Makes me feel healthier, even while enjoying a big breakfast of waffles and syrup!
Do check out the virtual Thanksgiving potluck hosted by Chobani on their social media platforms. Search for the hashtag #madewithchobani or their recipe page for more great ideas.
Disclaimer: This is not a sponsored post and I was not compensated in any way by the brand. I am taking part in this initiative purely for the fun of it. All opinions stated above are mine.
Here are some ideas for the rest of your Thanksgiving Day meal.
THE MAIN DEAL
A very happy Thanksgiving from our family to you and yours! Have a blessed time.
How are you preparing for Thanksgiving? Do share.
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