Alright, now for part 3!

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In post's 1 and 2 from this series I explained about an article I did for Spoonful Mag a few years ago. The article featured recipes, photos, and inspiration for throwing your own pancake party breakfast.

Also in one of the previous posts, I mentioned that you can get a copy of the magazine - Summer 2016 – Volume One, Issue Two – “Dog Days”, or you can even get a yearly subscription.

Today I'm sharing a recipe for Greek yogurt waffles that I think you're going to love and it comes with a strawberry orange compote to put on top of it.

I really like this particular recipe out of the ones I shared in the magazine because it brings so much fresh, summery flavor with it!

My family is always split up between the waffle lovers and the pancakes lovers. Personally I have a hard time choosing for myself. What about you? Do you prefer one over the other or are you like me and you love them both?

Greek Yogurt Waffles with Strawberry Orange Compote
Serves 3-4

Strawberry Orange Compote:
zest from 3 medium oranges (about 2 tablespoons)
3 medium oranges, peels and pulp removed, chopped into small pieces
2 cups fresh strawberry halves (or quarters for large ones)
¾ cup sugar
½ teaspoon salt

Greek Yogurt Waffles:
1 cup + 2 tablespoons prepared pancake mix
1 egg
½ cup Greek yogurt
½ cup whole milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract

Whipped Cream:
1 cup heavy whipping cream
2 1/2 tablespoons sugar

Method:

Strawberry Orange Compote:
In a medium saucepan, combine all ingredients and bring to boil. Reduce heat to medium low and simmer, stirring occasionally, for 10 to 12 minutes until fruit is very soft and liquid is thickened. Cool and store in refrigerator until ready to serve.

Greek Yogurt Waffles:
Whisk egg, yogurt, and milk together in a medium mixing bowl until combined. Add melted butter and whisk in pancake mix until smooth.
Heat a waffle iron and brush lightly with oil and follow manufacturer’s instructions for making waffles.
Serve waffles topped with compote and whipped cream

Whipped Cream:
Place the bowl of a stand mixer and whisk attachment in freezer for 10 to 15 minutes. Remove and add whipping cream to bowl and turn on mixer to high speed. Whip until stiff peaks form then turn on low and slow sprinkle in sugar and mix until smooth and fluffy. Refrigerate until ready to serve.

Also, check out some of my other recent food posts for more mouthwatering photos and you can also look at the first post and the second post from this series :

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.