In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
I don’t have much of a sweet tooth, so when I’m browsing the brunch menu, the griddle side rarely jumps out at me. However, I’m powerless to resist a perfectly light and crisp waffle, especially if its made with nutty, whole wheat flour. For this recipe, I dreamt up a Greek yogurt whipped cream to balance out the sweetness of the maple syrup, alongside a fresh berry topping. Plus, Greek yogurt will make you feel better about eating a giant waffle for breakfast, right?
1.5 cups whole wheat flour
2 tablespoons oat flour
2 tablespoons granulated sugar
1.5 teaspoons baking powder
.5 teaspoon kosher salt
1.5 cups 2% milk
.25 cup canola oil
1 large egg
1 cup heavy cream
1/2 cup Greek yogurt (2% or higher)
In a stand mixer or by hand, whisk together heavy cream and Greek yogurt until soft peaks form. Place in refrigerator to keep cool.
Preheat waffle iron. In a large bowl, whisk together the dry ingredients. In a medium bowl, combine milk, oil, and egg. Pour wet mixture into dry and stir until just combined. Pro tip: over-stirring makes for heavy, dense waffles.
Coat waffle iron with butter spray. Add batter, 1/2 cup at a time and cook until golden brown.
Top waffles with a dollop of Greek yogurt whipped cream and a handful of fresh berries. Drizzle maple syrup over top and enjoy!