Cranberry Greek Yogurt Waffles

I should’ve declared this week “Dad Recipe Week” because this is the third recipe I have shared that came from my Dad. Originally these were made with sour cream, but as you know I like to use Greek yogurt whenever I have the chance so these waffles changes from sour cream waffles to Greek yogurt waffles! And then I found some frozen cranberries in my freezer and decided to toss some of those in as well.

ALso, I have discovered the secret to packing up breakable items: just break them before you pack them and throw them away! I’m not seriously doing this on purpose but I have already broken one pyrex measuring cup and two decorative drinking glasses (there goes two of my smoothie cups for pictures). Guess that’s three less things I have to pack, although sadly those were some of my thicker glass items. Figures.

Cranberry Greek Yogurt Waffles

One year ago: Salted Nutella Peanut Butter Thumbprint Cookies

Two years ago: Homemade Pizza Sauce

Three years ago: Peanut Butter Stuffed Chocolate Chip Cookies

CRANBERRY GREEK YOGURT WAFFLES

Serves 4-6

Ingredients:

1 cup cake flour

1-1/3 tsp baking powder

1 tsp baking soda

1 tsp sugar

1/8 tsp salt

2 cups plain Greek yogurt (I used 2% Chobani)

3 egg yolks, beaten

3 egg whites, beaten until stiff

1-1/2 cups fresh or frozen cranberries

Directions:

  1. Preheat waffle griddle. Lightly coat with nonstick spray.
  2. In a medium bowl, whisk together the dry ingredients.
  3. In a large bowl, combine the Greek yogurt and yolks. Stir in the dry mixture until just blended. Gently fold in the egg whites and cranberries.
  4. Cook according to waffle iron’s instructions. Serve hot with syrup.

Source: Adapted slightly from my Dad.

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