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-inchpiece fresh lemon peel, bitter white pith removed
  • ¼cup candied/crystallized ginger
  • 1cup unbleached, all-purpose flour
  • 1tablespoon yellow cornmeal
  • 1tablespoon granulated sugar
  • ¼ teaspoon baking soda
  • ¼teaspoon kosher salt
  • pinch ground ginger
  • 1cup buttermilk
  • 1large egg
  • ¼ teaspoon pure vanilla extract
  • ¼cup vegetable oil
  • nonstick cooking spray, for waffle plates

Preparation

  1. 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.
  2. Put the buttermilk, egg, vanilla and oil into the blender jar. Select Speed 2
    and press Start. Blend until combined, about 20 seconds.
  3. Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine.
  4. 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.