After making the wonderful cinnamon waffles with caramelized apples a couple of weeks ago, I decided I really need to try to get better use out of the awesome waffle maker I got for Christmas.  Last weekend I gave this recipe a try mostly because the name sounded intriguing to me, and they were delicious!  This is particularly nice if you are searching for a healthier waffle recipe.  These have some whole wheat flour and oats rather than all white flour, and use honey as the only sweetener.  Also, I have found that just about everything I bake with yogurt turns out great.  They weren’t quite as crispy as some waffles I have had, but they definitely weren’t overly soft and the taste didn’t suffer.  They made the whole house smell good while they were cooking.  We ate these drizzled with honey and topped with fresh raspberries, and it was the perfect combo.  Enjoy!

Recipe Rewind: tried and true favorites I’ve made recently
Shrimp Lasagna Rolls 

Honey Yogurt Waffles
3 tbsp. unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 1/4 cups milk
3/4 cup vanilla yogurt
1/3 cup honey
2 eggs
1/2 tsp. vanilla extract

Melt the butter; set aside.  In a large bowl, whisk together the flours, oats, baking powder, baking soda, and cinnamon.  In another bowl, whisk together the milk, yogurt, honey, eggs, and vanilla until well blended.  Pour the liquid ingredients over the dry ingredients and whisk until just combined.  Gently fold in the melted butter.

Preheat and lightly grease a waffle iron.   Pour batter into the wells of the waffle iron and bake until the waffle is golden and set.  Place in an oven preheated to 200 degrees F to keep the finished waffles warm while you use the rest of the batter.  Serve with maple syrup or honey and top with fresh fruit.

Source: adapted from Williams Sonoma