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.
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
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
- Preheat waffle griddle. Lightly coat with nonstick spray.
- In a medium bowl, whisk together the dry ingredients.
- 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.
- Cook according to waffle iron’s instructions. Serve hot with syrup.
Source: Adapted slightly from my Dad.