Yogurt Waffles

I went to the Saturday greenmarket at Grand Army Plaza yesterday with the mission of trading in a couple milk bottles for some pourable yogurt from Milk Thistle Farm. I got there on the late side, and asked if they still had any yougurt. The vendor warned me that I may not want it, as it came out on the thin side this week.

Mmm. Perfect. Like sour milk. Suddenly, I had waffles on the brain.

(Sometimes all it takes is a little inspiration to want to cook again.)

Sundays are always good waffle days, because I'll make a huge batch and freeze the rest for the week. (Then one cooking day facilitates a non-cooking week. Not bad.)

If you want to see how I make them, check out my variations on crispy waffles.

Today's batter includes a blend of buckwheat flour, rice flour, corn flour and ground flax.



My trusted Oster waffle maker has been with me since college. Possibly one of the best $18 ever spent.



Ah....



And instead of milk, the pourable yogurt made these extra delicious.





Happy Sunday.