3 eggs
1 cup whole milk plain yogurt (see recipe for making yogurt in your crockpot)
1/2 t vanilla
lemon zest of 2 lemons (i keep dried lemon peel spice in pantry for days when i don't have lemons in house and it works fine for this!)
1/2 cup vegetable oil
1 1/2 cups all purpose flour (or gluten free blend - just add in 1/4 t xanthan gum)
2 t baking powder
1/2 cup sugar, white granulated
1/4 t kosher salt
mix liquid ingredients in order given, then add in dry ingredients.
i use 2 cast iron waffle irons to make waffles and it takes somewhere around 2-4 minutes per waffle. :)
i have to make a double batch of this when i make it. the kids eat them like there's no tomorrow.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, July 31, 2010
Yogurt
fill crockpot with milk (i use 'whole' milk -3.25%)
turn to low.
2 1/2 hours later turn off crock
about 3 hours later, scoop out a cup or so of the warmish milk.
wisk in 1/2 cup of yogurt - natural with active culture - (i just buy walmart brand non fat plain yogurt - one small serving 6oz or 8oz - don't remember which it is) and dump in entire serving
then return the yogurt/warmish milk mixture to crock. put lid back on crock.
keep crock unplugged. wrap in warm towels, etc for 8 hours. (I put my crock in the travel crock bags and put it in the oven overnight - (gas) oven OFF!)
yogurt will be thinner than you're used to from storebought. if you want real thick (greek style) yogurt, simply take your pasta colander and line it with coffee filters. put the yogurt in that to drain off some of the liquid. it'll be real thick in a couple hours.
i like it both ways, thinnish and real thick. yum, yum!!
we use it up in a few days so i'm not sure of shelf life in fridge for it. to make a new batch of yogurt, just save about 1/2 cup of this yogurt as your starter. :)
Enjoy!
add whatever toppings/sweeteners you desire. me i like plain yogurt. *grin*
turn to low.
2 1/2 hours later turn off crock
about 3 hours later, scoop out a cup or so of the warmish milk.
wisk in 1/2 cup of yogurt - natural with active culture - (i just buy walmart brand non fat plain yogurt - one small serving 6oz or 8oz - don't remember which it is) and dump in entire serving
then return the yogurt/warmish milk mixture to crock. put lid back on crock.
keep crock unplugged. wrap in warm towels, etc for 8 hours. (I put my crock in the travel crock bags and put it in the oven overnight - (gas) oven OFF!)
yogurt will be thinner than you're used to from storebought. if you want real thick (greek style) yogurt, simply take your pasta colander and line it with coffee filters. put the yogurt in that to drain off some of the liquid. it'll be real thick in a couple hours.
i like it both ways, thinnish and real thick. yum, yum!!
we use it up in a few days so i'm not sure of shelf life in fridge for it. to make a new batch of yogurt, just save about 1/2 cup of this yogurt as your starter. :)
Enjoy!
add whatever toppings/sweeteners you desire. me i like plain yogurt. *grin*
Apple Yogurt Pancakes
2 eggs
1 1/2 cups milk
1 cup yogurt, plain (I used homemade)
1/4 cup vegetable oil
1 cup oats, quick cooking (I ran them through food processor to make them very fine)
2 cups all purpose flour
1 apple, peeled, cored, minced (I dumped this in the food processor along with the oats til finely ground and smooth)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 t cinnamon
1/8 c sugar
mix all together in mixer. 1/4c batter for pancakes.
1 1/2 cups milk
1 cup yogurt, plain (I used homemade)
1/4 cup vegetable oil
1 cup oats, quick cooking (I ran them through food processor to make them very fine)
2 cups all purpose flour
1 apple, peeled, cored, minced (I dumped this in the food processor along with the oats til finely ground and smooth)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 t cinnamon
1/8 c sugar
mix all together in mixer. 1/4c batter for pancakes.
Subscribe to:
Posts (Atom)