Hudson Valley Harvest Waffles

Makes about 2-4 servings – Breakfast

2 c. HVH Whole Wheat Flour
1 c. Brown Rice Flour
1 tbsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1/4 c. Dark Brown Sugar
1 tsp. Cinnamon
½ tsp. Nutmeg
2/3 c. Canola or Grapeseed Oil
4 HVH Eggs
2 tsp. Vanilla Extract
2 c. HVH/Acorn Hill Goat Yogurt + ½ cup Water, combined


Set up your waffle iron on a level, clean surface and turn on to preheat. In a large bowl combine flours, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a medium bowl, whisk together eggs, oil, yogurt and vanilla extract.  Add the wet ingredients to the dry ingredients and fold.  Once combined, add the bacon bits, if using.  Stir.  Try not to over mix the batter or the waffles will turn out tough.  It’s ok if a few lumps remain in the batter. Cook according to your waffle maker instructions. We like to use a bit of oil on the iron before we make the first waffle.

Top with Hudson Valley Harvest Fruit Compote: Mead Blueberries, Black Horse Strawberries (sliced), combine with HVH Honey & a pinch of salt. Let fruit macerate while you make the waffles. Spoon onto waffles when ready to serve.

Drizzle with HVH/Oliverea Schoolhouse maple syrup.

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