Makes about 6 5- to 6-inch waffles
Serves 4 to 6
Orange Whole-Wheat Waffles
21/4 cups white whole-wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
11/4 cups whole milk
1/2 cup freshly squeezed orange juice
2 eggs, separated
5 teaspoons packed, grated orange zest
6 tablespoons unsalted butter, melted and slightly cooled
Yogurt topping
1 cup Greek-style yogurt (see note)
4 teaspoons honey
1 teaspoon grated orange zest, packed
Fresh raspberries, strawberries or blueberries, for garnish
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 F).
2. In a large serving 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 1/2 cup 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 1/2 inch 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 berries.
Note: Nonfat, as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe
Susie Cushner, “Sunday Brunch”
