National Waffle Day

August 24 is National Waffle Day: A whole day to celebrate the wonders of waffles. While the dinner table might be where families catch up and share stories of their day, breaking bread at breakfast time can be just as enjoyable. That’s especially true when families take the time to create homemade breakfasts, such as the following recipe for “Orange Whole-Wheat Waffles with Yogurt and Fresh Berries” from Susie Cushner’s “Sunday Brunch” (Chronicle Books).

Orange Whole-Wheat Waffles with Yogurt and Fresh Berries

Makes about 6 5- to 6-inch waffles Serves 4 to 6

Orange Whole-Wheat Waffles

21⁄4 cups white whole-wheat flour

3 tablespoons sugar

2 teaspoons baking powder

1⁄4 teaspoon salt

11⁄4 cups whole milk

1⁄2 cup freshly squeezed orange juice

2 eggs, separated

5 teaspoons packed, grated orange zest

6 tablespoons unsalted butter, melted and slightly cooled

Yogurt topping

1 cup Greek-style yogurt (see note)

4 teaspoons honey

1 teaspoon grated orange zest, packed

Fresh raspberries, strawberries or blueberries, for garnish

1. For the Orange Whole-Wheat Waffles: Preheat a waffle iron (and, if you plan to hold the waffles until serving time, preheat the oven to 200 F).

2. In a large serving bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, orange juice, egg yolks, and orange zest. In a third bowl, beat the egg whites until firm, but not stiff.

3. Make a well in the dry ingredients and pour in the milk mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Gently fold in the egg whites.

4. For the yogurt topping: In a small serving bowl, whisk together the yogurt, honey and orange zest.

5. Pour 1⁄2 cup of the batter (or more, depending on the size of your waffle iron) onto the waffle iron and, using a metal spatula or table knife, spread the batter to within 1⁄2 inch of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. (If your waffles aren’t crisp, even after a “ready” signal has sounded, continue to cook them, watching carefully, until crisp and golden. If not serving immediately, place the waffles in a single layer on a baking sheet in the preheated oven while you finish with the remaining batter.)

6. Serve the waffles topped with a generous dollop of the yogurt mixture and garnish with some berries.

Note: Nonfat, as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.