Waffles are a kid-favorite. Waffles are also a bit of a time-intensive breakfast, especially if you only have one waffle iron. I like to make a big batch of waffles, working through my bowl of batter while I putter around or do other tasks. Then I freeze the waffles, a small piece of parchment between each so they do not stick together. Then, when a waffle-craving hits, the intended eater can pull the bag out of the freezer, and stick as many as wanted into the toaster oven, recrisping and heating breakfast all in one go.
This particular recipe makes a large batch and can be scaled up or down as you have hungry tummies. I love that it doesn't need to be prepared well in advance, and uses ingredients I generally have on hand, and I do not need to whip any egg whites (which is often a requirement for crisp waffles).
Greek Yogurt Waffles
Yield: 24 waffles
3 1/2 cups milk
1 cup plain greek yogurt
2 tablespoons maple syrup
4 cups flour (can be 2 cups whole wheat, 2 cups all purpose)
2 tablespoons baking powder
2 tsp baking soda
1 teaspoon salt
In a large bowl whisk together eggs, milk, greek yogurt, and maple syrup. Add flour, baking powder, baking soda and salt and mix until all ingredients are combined. Most of the lumps should be gone but it doesn't need to be perfectly smooth.
Preheat your waffle iron. Grease the waffle maker and bake waffles according to manufacturer's instructions. Serve with butter, syrup, fresh berries, whipped cream, or powdered sugar as desired.
If any waffles are remaining, freeze stacked with a small square of parchment between to help reduce sticking together. Reheat in a toaster oven.