Lemon Yogurt Waffles
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the egg, yogurt, lemon juice, lemon zest, melted butter and vanilla.
Pour the wet ingredients over the dry ingredients and stir until just combined – batter should be very thick and fluffy. Set the batter aside to rest for 20 minutes.
Preheat your waffle iron and cook the waffles according to your waffle iron’s instructions. I measured out 1/3 cup dollops of batter to yield 6 waffles. Keep the cooked waffles warm on a baking sheet in a 150-degree oven while you cook the remainder of the batter.
Yields about 6 waffles.
Serve with fresh fruit and Strawberry Rhubarb Syrup (see recipe below…)
Recipe from Curly Girl Kitchen