Recipe: Orange whole-wheat waffles with yogurt and fresh berries
Orange whole-wheat waffles
- 2¼ cups/285 g white whole-wheat flour (see note)
- 3 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1¼ cups/300 ml whole milk
- ½ cup/120 ml freshly squeezed orange juice
- 2 eggs, separated
- 5 tsp packed grated orange zest
- 6 tbsp/85 g unsalted butter, melted and slightly cooled
- 1 cup/240 ml plain Greek-style yogurt
- 4 tsp honey
- 1 tsp grated orange zest, packed
- Fresh raspberries, strawberries, or blueberries
1 For the Orange Whole-Wheat Waffles: Preheat a waffle iron (and, if you plan to hold the waffles until serving time, preheat the oven to 200 degrees F/95 degrees C).
2 In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, orange juice, egg yolks, and orange zest. In a third bowl, beat the egg whites until firm, but not stiff.
3 Make a well in the dry ingredients and pour in the milk mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Gently fold in the egg whites.
4 For the yogurt topping: In a small serving bowl, whisk together the yogurt, honey, and orange zest.
5 Pour ½ cup/120 ml of the batter (or more, depending on the size of your waffle iron) onto the waffle iron and, using a metal spatula or table knife, spread the batter to within ½ in/12 mm of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. (If your waffles aren’t crisp, even after a “ready signal” has sounded, continue to cook them, watching carefully, until crisp and golden. If not serving immediately, place the waffles in a single layer on a baking sheet in the preheated oven while you finish with the remaining batter.)
6 Serve the waffles topped with a generous dollop of the yogurt mixture and garnish with some fresh berries.
Prep time: 25 minutes
Makes about six waffles.
Note: King Arthur Flour sells an unbleached white whole-wheat flour, which is available in most grocery stores. It’s lighter in color than traditional whole wheat and boasts a milder, sweeter flavor. If unavailable, use half whole-wheat and half white flour.
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Excerpted from Sunday Brunch by Betty Rosbottom Copyright © 2012. Photography by Susie Cushner. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.