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A lumpy batter now means a light and tender waffle later. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.Make a well in the center and add yogurt, then melted butter, then egg to well.
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Squeeze in lemon juice to taste and let cool slightly. Add back to syrup simmer until thickened, about 1 minute. syrup to a small bowl, add cornstarch, and stir until smooth. Reduce heat to medium cook, stirring constantly, 2 minutes. Cook (do not stir) until a thin syrup forms, 6–8 minutes. Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves.
#SET TIMER FOR 7 MINUTES PLUS#
unsalted butter, melted, plus more room-temperature for serving To serve, dollop yogurt on top of baked eggs, drizzle with more oil, and scatter parsley over. Transfer skillet to oven and bake mixture until egg whites are set but yolks are still runny, 5–8 minutes.
#SET TIMER FOR 7 MINUTES CRACK#
Crack an egg into each well and season with salt and black pepper.