Waffles

By LadyJ1114

These are crisp on the outside, tender and eggy on the inside. They are lower in carbs and taste fantastic. This makes three really big deep Belgian waffles - to make six you can easily double the recipe. These freeze beautifully once cool.

Ingredients

• 1 cup flour
• 1 tablespoon Splenda
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup plain yogurt (not Greek, as it is too thick)
• 2 tablespoons butter, melted
• 1 egg

Preparation

Step 1

Whisk together the flour, Splenda, baking powder, baking soda, and salt in a large bowl and set aside. Whisk together the yogurt, butter and egg in a small bowl.

Add the egg mixture to the dry mixture and blend until just combined.

Fill your waffle iron as per the directions. Even though mine is non-stick I spray it with Pam. I use an ice cream scoops to add the batter to fill my iron properly.

When they are done, DO NOT place your hot waffles on a plate while waiting as they will get soggy. I keep my oven on 250 degrees... and place a cookie rack on top of a sheet pan so the air can circulate around the waffles, while I make the others. I like to serve everyone hot waffles all at once.