Breakfast
Lemon Ginger Waffles
Makes 2 cups batter
Lemon Ginger Waffles
Makes 2 cups batter
The blender does all the work for you in this recipe,
from chopping the zest and ginger, to “sifting” the dry ingredients. We prefer to stir the dry and wet ingredients in separate bowls, because a light hand makes for the lightest waffles.
Nutritional information per serving (based on 4 servings):Calories 294 (47% from fat) / carb. 33g / pro. 7g / fat 15g / sat. fat 2g / chol. 49mg sod. 304mg / calc. 85mg / fiber 1g
Ingredients
- 2-inch piece fresh lemon peel, bitter white pith removed
- ¼ cup candied/crystallized ginger
- 1 cup unbleached, all-purpose flour
- 1 tablespoon yellow cornmeal
- 1 tablespoon granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- Pinch ground ginger
- 1 cup buttermilk
- 1 large egg
- ¼ teaspoon pure vanilla extract
- ¼ cup vegetable oil
- Nonstick cooking spray, for waffle plates
Preparation
- Put the lemon peel and ginger into the blender jar. Select Speed 5 and pulse to chop, about 2 to 3 times. Add the dry ingredients (flour through the ground ginger). Select Speed 3 and press Start. Blend until fully combined. Transfer the mixture to a large mixing bowl; reserve.
- Put the buttermilk, egg, vanilla and oil into the blender jar. Select Speed 2 and press Start. Blend until combined, about 20 seconds.
- Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine.
- Preheat a Cuisinart® Waffle Maker to desired setting. Lightly coat the plates with nonstick cooking spray and pour the recommended amount of batter in the middle of the waffle grid(s). Gently spread to ½ inch from the edge of the waffle plate. Close lid of waffle maker and cook for recommended time. Repeat with remaining batter. For best results, serve immediately.
