Yogurt Waffles from Everyday Food magazine:
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rolled oats (not quick cooking)
3/4 teaspoon coarse salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup packed light-brown sugar
3 tablespoons melted unsalted butter
3 large eggs
1 1/2 cups plain, low-fat yogurt
1. In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.
2. Heat waffle iron. Pour batter and cook until brown and crisp.
We like ours with strawberries and whipped cream. Walter really likes the whipped cream. I once caught him shoveling it into his mouth using a strip of bacon as his spoon. That's my boy!
A waffle tip: Make a big batch and freeze the leftovers. Then pop them in the toaster for a quick breakfast.