Breakfast
Lemon Waffles - 10 Waffles
Makes 10 waffles
Lemon Waffles - 10 Waffles
Makes 10 waffles
These waffles a fresh change – if you want, add blueberries for Lemon Blueberry Waffles.
carbohydrates 27g
protein 5g
fat 9g
sat fat 5g
chol 63 mg
sodium 274mg
calcium 78mg
fiber 1g
Ingredients
1½ cups unbleached flour 6 tablespoons granulated sugar 2 teaspoons baking soda ½ teaspoon salt 2 eggs 1 cup buttermilk 1 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 6 tablespoons unsalted butter, melted 1 cup vanilla yogurt
Preparation
Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine. In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir wet mixture into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using. Preheat your Cuisinart ® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Pour ½ cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven. Variations: For lemon ginger waffles add 1 tablespoon of grated fresh ginger to the batter with the juice and zest. For lemon blueberry waffles add 1 cup of blueberries to the batter as the last ingredient.
