They are fantastic. Even though they look kinda meh. (That's not almost-burned. That's golden brown...)
There was a tub of yogurt on its' last days in the back of the fridge. I dunno about you, but about halfway through a tub, I get tired of yogurt. And it just sits there.
Fortunately, I found this recipe that uses a cup and a half of yogurt. Original recipe found here at thekitchn.com. Converted to be GF here:
Yogurt Cake
1 1/2 cups strawberry yogurt
1 T. strawberry preserves
2/3 cup olive oil
1 cup sugar
3 eggs
1 teaspoon vanilla
2 1/4 cups gluten free flour- 3/4 c each brown rice flour, sorghum flour, potato starch
1/8 t. xanthan gum
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
Pour ~1/2 c. of batter into a preheated waffle iron and cook for a few minutes- I check to see if they're done when the steaming has calmed down. Don't overfill because they rise and spill out of the sides and it's a pain in the butt.
They turn out soft but the outside sorta caramelizes and it's delightful. Subtle strawberry taste. Awesome with tea.
Makes 12 waffles.
