The word “waffle”, as we know it today, first appeared in English language in a 1725 printing of Court Cookery, by Robert Smith (according to the Wikipedia article). Did you know that there are more than 10 different types of waffles? Well, let’s start with this recipe. It is based on the Belgian style of waffle, the most popular one here in North America.
- 4 eggs
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup vanilla yogurt
- 1/3 cup brown sugar
- 1 pinch salt
- 1/4 cup vegetable oil
- 2 1/2 cups milk
- 3 cups unbleached white flour (sifted)
- Preheat the waffle iron.
- In a large bowl, beat the eggs with the brown sugar with a whisk until fluffy.
- In another bowl, mix the sifted flour, baking powder, salt, baking soda.
- Mix alternating the vanilla yogurt and the dry ingredient to the egg batter. Mix the batter is smooth. Please note that if you overmix the batter, the gluten will develop too much, and therefore the waffles will have the texture of a bread. It is not the result you are aiming for.
- Spray or use a small brush to put some vegetable oil on the waffle iron before pouring the batter. You should repeat this step before each new waffle, otherwise, the batter will stick to the waffle iron.
- For the quantity of the batter, please refer to the manual of the waffle iron you have at home.