Lemon Poppyseed Waffles
April 14, 2019
"Using cake flour keeps these waffles light. The lemon and poppyseeds give it a wonderful flavor and texture."
- FOR BLACKBERRY BUTTER (optional)
- Serving Size: 1 (804.5 g)
- Calories 997.1
- Total Fat - 52.7 g
- Saturated Fat - 24.9 g
- Cholesterol - 978.5 mg
- Sodium - 1025.2 mg
- Total Carbohydrate - 97.9 g
- Dietary Fiber - 15.5 g
- Sugars - 31.9 g
- Protein - 46.1 g
- Calcium - 606.9 mg
- Iron - 8.6 mg
- Vitamin C - 154.6 mg
- Thiamin - 0.6 mg
In a large mixing bowl, sift together the dry ingredients. Stir in the lemon zest and poppyseeds.
In a medium bowl mix together the melted butter, egg yolks, milk, and vanilla. Make a well in the dry ingredients.
Add the milk mixture and stir until just combined, being careful not to Overmix.
In a medium, dry, clean bowl, beat the egg whites until soft peaks form.
Gently fold them into the batter. Cook waffles in a preheated waffle iron according to the manufacturer's instructions.
Serve with Blackberry Butter, if using, and maple syrup.
In a stainless-steel, heavy-bottomed saucepan, combine the berries, sugar, and lemon juice.
Place over high heat and bring to a boil. Reduce the heat and simmer for 5 - 7 minutes, until the juices have reduced to a syrupy consistency. Remove from heat and cool.
Using a mixer, combine the softened butter and cooled berries until just blended. Refrigerate the butter if not using immediately.
Let the butter stand at room temperature to soften before serving.
Tips & Variations
No special items needed.