Yogurt gives waffles a rich texture and a slightly tangy flavor, which is

complemented here by warm spices. Whipped egg whites folded into

the batter ensure light, tender results.


Yields about 10 waffles

9 oz. (2 cups) unbleached

all-purpose flour

1/3 cup granulated sugar

2 tsp. ground cinnamon

11/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

11/2 cups plain full-fat or

low-fat yogurt

3/4 cup whole milk

2 large eggs, separated

3 Tbs. vegetable oil; more

for the waffle iron

1/2 tsp. pure vanilla extract

1 cup pure maple syrup

1/2 cup toasted pecans,

coarsely chopped


1.Heatthe oven to 200°F and heat awaffle iron, preferably aBelgian-waffle iron.

2. In a small bowl, combine the flour, sugar, cinnamon, baking powder, baking

soda, salt, nutmeg, and cloves. In a large bowl, combine the yogurt, milk, egg

yolks, vegetable oil, and vanilla.

3. In a medium bowl, with a wire whisk or electric hand mixer, beatthe egg

whites to soft peaks.

4. With a spatula, gently fold the dry ingredients into the yogurt mixture

until just combined (the batter should be a little lumpy). Fold the

whipped egg whites into the batter until justincorporated.

5. Brush the waffle iron with a little vegetable oil. Working in batches,

cook the batter in the waffle iron according to the manufacturer’s

instructions until crisp and golden. Setthe waffles directly on

the oven rack to keep warm. Do not stack them.

6. Meanwhile, in a 2-quart saucepan, warm the maple syrup

over medium heat. Stir in the pecans and keep warm.

7. Serve the waffles with the syrup.


PER  SERVING:

330CALORIES | 6g PROTEIN | 52g CARB | 11g TOTALFAT |

2.5g SATFAT | 5g MONOFAT | 3.5g POLYFAT | 50mg CHOL |

280mg SODIUM | 2g FIBER