i have friends in spite of myself.

some of you are even so kind as to actually ask my advice. really, you’re too kind.

this morning, despite a lack of coffee, i assured one of you that i could rescue you from your waffle conundrum. i then went on a four hour long search for a picture of said waffle salvation – because i’d somehow not managed to save a single damn one of them on my laptop. and once i post stuff to twitter, i take for granted it’ll be there for all eternity, so it’s usually dumped from my mobile as well.

that being said, i did in fact finally find not one, not two, but three times in the past year in which i’ve made this wonderful breakfast dish (and it’s quite likely i’ve actually made them at least three times that often in that time) so without further ado, i give you my recipe for heaven. i mean, waffles. *ahem*

lemon yogurt waffles – for two

tools:

• 2 medium mixing bowls
• dry and wet measuring cups
• measuring spoons
• waffle iron (but of course)

waffle ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg (or 1/4 cup egg substitute)
• 1 cup nonfat Greek yogurt
• juice and zest of 1 meyer lemon
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract

topping:

• 1 1/2 – 2 cups frozen triple berry blend (such as rader farms blackberries/blueberries/raspberries)
• 2 tablespoons sugar

in the first bowl, first mix the lemon zest and sugar, then, whisk together the flour, baking powder, baking soda and salt. in the second bowl, whisk together the egg, yogurt, lemon juice, melted butter and vanilla.

pour the wet ingredients into the dry, then stir until just combined – the batter should be very thick and fluffy. let the batter rest for 20 minutes. this is important – you don’t want to mess with it while magic is happening in the bowl between the lemon juice, yogurt, and baking soda.

meanwhile, take your frozen triple berry blend and put it in a small saucepan over low heat. sprinkle two tablespoons of sugar over the berries, stir it in, then cover. go back and gently stir the berries every 5 minutes or so, being careful to not break them down too much. also – pre-heat your oven to whatever the lowest possible temperature is.

preheat your waffle iron, spraying it with some cooking spray before each waffle. do not stir the batter again before you start making waffles. if you use about 1/3 cup dollops of batter, you should be able to yield somewhere between 4-6 waffles. this is where that not messing with the batter before you start comes in; if you did it right, you probably noticed the batter “rose” to almost 1 1/2 times it’s original size in the bowl. so when you’re scooping it on to your waffle iron, try to do so gently – this will keep the remaining batter in the bowl fluffy before you use it. keep the cooked waffles warm on a cooling rack, or directly on the oven rack, in the 150-degree-ish oven while you cook the remainder of the batter.

once they’re all made, divide your bounty however you wish between two or more plates, then top with some division of the warmed berries. no additional syrup is needed – and actually, i think maple syrup instead of berries (or a berry syrup if you just don’t want the real thing) is just gross. but that’s me.

one last piece of advice – don’t let the berries splatter on, well, anything. it’ll stain like fuck-all.