Breakfast
Lemon-Poppy Seed Waffles
Makes 8 waffles
Lemon-Poppy Seed Waffles
Makes 8 waffles
These waffles are simply our Buttermilk Waffles with a few added ingredients. They are fresh and sweet – perfect when paired with warm maple syrup.
Nutritional information per waffle:Calories 394 (54% from fat)
carb. 38g
pro. 8g
fat 23g
sat. fat 3g
chol. 49mg
sod. 311mg
calc. 140mg
fiber 1g
carb. 38g
pro. 8g
fat 23g
sat. fat 3g
chol. 49mg
sod. 311mg
calc. 140mg
fiber 1g
Ingredients
- 2½cups unbleached, all-purpose flour
- 2tablespoons yellow cornmeal
- 2tablespoons granulated sugar
- 1tablespoon poppy seeds
- ½teaspoon baking soda
- ¾teaspoon kosher salt
- 2cups buttermilk3 large eggs
- 1tablespoon grated lemon zest (from about 1 medium lemon)
- 2tablespoons fresh lemon juice (from about ½ medium lemon)
- 1teaspoon pure vanilla extract
- ¾cup vegetable oil
Preparation
- 1. Combine the first six ingredients in a large
- mixing bowl; whisk until well blended. In either
- a large measuring cup or separate mixing
- bowl, combine the remaining ingredients and
- whisk to combine. Add the liquid ingredients
- to the dry and whisk until almost smooth
- (some lumps are OK).
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a scant cup of batter onto the center
- of the bottom waffle plate. Close the waffle
- maker and turn clockwise to flip. Open the
- second waffle plate, add another scant cup
- of batter onto the center of that plate, close
- and turn clockwise to flip. When the waffles
- are ready, carefully open the waffle maker
- and remove baked waffle. Then turn and open
- the second waffle plate to remove the second
- waffle. Repeat with remaining batter.
- 4. For best results, serve immediately.
