Raspberry Waffles

by Brilynn

This is adapted from an Alton Brown recipe for waffles. They freeze nicely and then you can just pop them in the toaster to reheat for breakfast. Maple syrup is a must to top them with.

Yield

Makes 4 servings (serving size: 1 cup)

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsweetened applesauce
• 10 ounces raspberry yogurt
• 6 ounces milk
• 1 tsp vanilla
• 1 cup raspberries, generous
• Vegetable spray, for waffle iron

Preparation

1. Preheat waffle iron according to manufacturer's directions.

2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and then add the yogurt, milk and vanilla. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. Top with more raspberries and some maple syrup.