Recipe: Soya Yoghurt Waffles

Like so many people, I enjoy a naughty treat now and again. But wouldn't it be nice if it was a little less guilt inducing? After experimenting in the kitchen one Sunday morning, I served this up for breakfast. I adapted this waffle recipe to replace over half the flour with soya yoghurt – adding in some welcome goodness and stopping it from being too stodgy.

A delicious weekend breakfast treat!

INGREDIENTS

125g plain flour
250ml soya yoghurt
1 teaspoon bicarbonate of soda
Pinch of salt
1 medium egg
50g unsalted butter
A drop of oil for frying


METHOD

1.  Gently melt the butter in a pan and allow to cool.

2.  Sift the dry ingredients into a mixing bowl.

3.  Beat the egg, then add the yoghurt and melted butter.

4.  Add the wet ingredients to the dry and mix gently until the ingredients are combined. Try not to over-mix. You'll end up with a thick mixture.

5.  Put a small drop of oil in a griddle pan and warm over a medium heat.

6.  Spread the mixture into the pan, covering the whole surface for a lovely square waffle.

7.  This is where patience is rewarded. Leave your waffle to cook until the top starts to cook, this will be around 5-10 minutes.

8.  Using a spatula, gently lift your waffle to check the bottom is cooked – it will be golden brown with darker griddle pan lines. If this has happened, gently flip the waffle to brown the other side. Again, this will take a few minutes. But it's worth it, I promise!

9.  Your waffle is ready when both sides are golden brown and firm. Dust with a touch of naughty icing sugar and serve with a few plump blueberries.

Enjoy!