For a blog called DailyWaffle, there are few actual waffle recipes in these pages. It’s not for lack of consumption. The truth?
Waffles rarely stick around long enough in our kitchen to get photographed.
Whether I’ve planned ahead with an overnight batch of yeasted waffles, or just whipped together a batter, more often than not, we’re standing in the kitchen, coffee in one hand, waffle in the other, eating them almost as fast as they come off the waffle iron.
Other mornings, the approach is slightly more civilized. If there’s bacon to be fried and fruit to be rinsed, we’ll actually use plates and forks. We might even make it to the table. Still, it’s not what you’d call a leisurely breakfast. Waffles are meant to be eaten hot. Whether you lean on the counter or actually sit down, these Honey Orange Ginger waffles fit the bill. They’re flavorful on their own, and they’re fantastic drizzled with extra honey.
We’re a two-iron household. The old Toastmaster Wolf inherited from his parents is perfect for a regular round waffle and the Cuisinart Belgian we got for our wedding, lo those many years ago, has us covered for Liege waffles, Blue Bottle’s preferred. Should you decide you need more than one, you won’t hear an argument from me.
So two waffle irons and still so few waffle recipes on this here blog? The thing with waffles is, they’re usually deliciously eggy butter bombs and that isn’t gonna fly with our current diet, at least not on the regular. Using Bob’s Red Mill’s 10-grain pancake mix with yogurt and olive oil, along with honey for sweetness, waffles are back on the menu. I’m not quite ready to commit to sharing a weekly waffle, let alone a daily one, but I’m thinking about it.
Honey Orange Ginger Waffles
Ingredients
- 2 c. Bob’s Red Mill 10-grain pancake mix
- ½ c. plain non-fat yogurt (regular, not Greek)
- 1/2 c. + 2 T. 1% milk
- 2 T. olive oil
- 2 eggs
- 2 T. honey
- 1 t. orange zest (~1 medium orange)
- 1 t. vanilla extract
- 2 T. minced crystallized ginger
Instructions
In a medium bowl, whisk together yogurt, milk, eggs, olive oil, honey, orange zest and vanilla extract. Stir in the 10-grain pancake mix until just combined. Let rest for 5-10 minutes.The batter will be on the thick side.
Heat your waffle iron. Pour about ½ c. batter into the iron and cook until well browned, about 4-5 minutes (time will vary based on your waffle iron).
