Or a blueberry trap, or a deliciousness trap, because really, whatever’s getting trapped in the waffle’s grid is bound to be good. And that’s what makes waffles one of the smartest breakfast foods there is; a waffle sees a good thing and it holds onto it. It doesn’t let a good thing slip away like pancakes do. Silly pancakes let precious maple syrup slide away without even fighting to hold onto it. Not waffles though, they hold on tight.
As I’ve just explained, waffles are definitely the superior breakfast food but as good as they are, there’s something to be said for French toast. For one thing, it doesn’t require a waffle iron so you can make it anywhere. You’ll never wake up somewhere cursing the fact that you forgot to pack the waffle iron, because all you need is a frying pan and you can make French toast. And what could be better than French toast with warmed brown sugar peaches and fresh mango slices? Not a whole lot, unless it’s French toast with warmed brown sugar peaches and fresh mango slices served to you in bed. You would be one lucky individual if that were to happen to you.
As wonderful as that French toast is, (especially French toast in bed) I couldn’t help but think it could somehow be made better. The problem with French toast remains that, like the pancake, it simply can’t hold onto a delicious topping the way waffles can. Until now. Of course it was none other than Dorie Greenspan that brought this idea to my attention, why not make waffled French toast? It has all the benefits of French toast plus the best part of the waffle; the trap. Genius. Pure genius. I took a regular French toast recipe, stuck it in the waffle iron and voila! It was transformed into waffled French toast that was perfect for holding cooked cinnamon apples and maple syrup.
Blueberry Yogurt Waffles (from Waffles from Morning to Midnight by Dorie Greenspan)
4 T unsalted butter
1 ¾ cups all purpose flour
1 ½ tsp double acting baking powder
¼ tsp baking soda
1/8 tsp cinnamon
1/3 cup sugar
1 cup plain yogurt
1 cup milk
2 large eggs
1 tsp pure vanilla extract
1 cup fresh blueberries, (or frozen, do not thaw)
Preheat waffle iron. If you want to hold the waffles until serving time, preheat your oven to 200F.
Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sugar. In another bowl, vigorously whisk together the yogurt, milk, eggs, and vanilla. Gradually pour the liquid ingredients over the dry ingredients, whisking until they are just combined. Fold in the blueberries and melted butter.
Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out ½ cup of batter, (or amount recommended by your waffler’s manufacturer onto the hot iron. Smooth the batter to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until browned and crisp.