Local blogger Becky Rosenthal of the Vintage Mixer has partnered with Noosa Yoghurt to develop a recipe with Salt Lake food culture in mind, including using local Miller's Raw Clover Honey, for a yogurt company.
"While my city is known mostly for skiing, film festivals, religion and the beautiful mountain scape, honey is a food product with a long history here," Rosenthal stated in a media release about her inspiration for Pumpkin Yoghurt Waffles with Honey.
Pumpkin Yoghurt Waffles with Honey
Prep. time: 15 minutes
Cook time: 3-5 minutes
¾ cup all-purpose flour
½ cup whole wheat flour
½ cup rolled oats (not quick cooking)
¼ teaspoon coarse salt
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons light brown sugar, packed
2 tablespoons honey
2 tablespoons melted unsalted butter
3 large eggs
1½ cups Pumpkin Noosa Yoghurt (you'll need two containers); available through January
In a large bowl, whisk together flours, oats, salt, baking powder and baking soda.
In another bowl, whisk together brown sugar, honey, butter, eggs and yogurt until smooth.
Stir egg mixture into flour mixture and mix just until combined (don't overmix). Let batter sit 15 minutes.
Heat waffle iron and brush with melted butter. Pour ½ cup batter onto iron and close.
Cook until waffle is golden brown and crisp, about 3 minutes.
Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter.
Serve with the remaining pumpkin yogurt and honey.
— Becky Rosenthal, thevintagemixer.com, for Noosa Yoghurt