Rhubarb and Yogurt Belgian Waffles
The weather here has finally turned, and I couldn’t be happier…and, the last couple days, it has been uncharacteristically gorgeous outside with temperatures in the low 70s – crazy for April! We didn’t miss a beat enjoying it, either…we took walks outside, made hamburgers and grilled them, and I of course did one of my favorite things – lounged on our patio swing and soaked in the sunshine while drinking some cold iced tea. We also started planning the demolition of the unruly landscaping in our backyard. We still haven’t touched it since we moved in – too many indoor projects to tackle first! – so now we’re busy planning. I don’t think we’ll get to planting a garden this year, but that’s on our to-do list…although I may stick a few rhubarb plants in the ground this year just to get them going. Then I can make these rhubarb waffles with fresh rhubarb next spring, although they were great using the frozen stuff I have in the freezer from last year. These are perfectly lovely for a lazy spring morning, and even if you don’t have a Belgian waffle maker, I’m sure they would be just as good using a regular one!
- 4 eggs
- 1 cup milk
- 1 stick unsalted butter
- 1 cup nonfat Greek yogurt (I used Chobani)
- 2 cups flour
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 2 Tbsp sugar
- 3/4 cup rhubarb, chopped into 1/4″ pieces
Preheat the waffle maker to medium-high heat. Preheat the oven to 200 degrees (for keeping the cooked waffles warm). In a large bowl, whisk together the eggs. Whisk in the milk, butter, and yogurt.
In a small bowl, whisk together the flour, baking powder, baking soda, and sugar.
Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the rhubarb pieces.
Pour 1/3 cup batter into each well in the waffle maker and cook until golden brown and crisp. Makes 12 4″ waffles. Keep the cooked ones warm in the oven until ready to serve.
Categories: breakfast & brunch