Lemon-Poppy Seed Waffles

Makes 8 waffles

2½    cups unbleached, all-purpose flour
2       tablespoons yellow cornmeal
2       tablespoons granulated sugar
1       tablespoon poppy seeds
½      teaspoon baking soda
¾      teaspoon kosher salt
2       cups buttermilk3 large eggs
1       tablespoon grated lemon zest (from about 1 medium lemon)
2       tablespoons fresh lemon juice (from about ½ medium lemon)
1       teaspoon pure vanilla extract
¾      cup vegetable oil

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

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.