Breakfast
Crisp-edged gluten-free waffles for slow mornings, finished with yogurt, preserves, lemon zest and a little granola.
Shown for the original batch.
Scale
Preheat the waffle iron according to the manufacturer's instructions and lightly grease it if needed.
In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder and salt.
In a second bowl, whisk the eggs, milk, melted butter or oil and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir just until no dry pockets remain. Let the batter rest for 5 minutes while the waffle iron finishes heating.
Add batter to the waffle iron and cook until the waffles are golden and crisp at the edges. Repeat with the remaining batter.
Serve warm with yogurt, preserves, lemon zest and a small handful of granola.
These waffles are designed for the same breakfast table as the NANI yogurt ritual: warm, simple and easy to finish with something creamy, bright and textured.
Gluten-free flour blends vary. If the batter seems very thick after resting, stir in milk one tablespoon at a time until it loosens enough to spread in the waffle iron.
Related equipment
Easy measuring
Helpful, not required
An easy-to-read measuring cup for smaller quantities of milk, cream, sugar and flavoring. Its angled markings can be read from above, keeping preparation simple and tidy.
Mix and transfer
Helpful, not required
A refined silicone utensil set for mixing ingredients and transferring the yogurt mixture cleanly.
Keep cooking
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