Lemon Belgian Waffles With Berry Syrup Recipes

BELGIAN WAFFLE RECIPE

Steps:

• Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron).
• In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
• In a separate bowl, using an electric hand mixer set on high speed, whip egg whites** until soft peaks form. Add sugar and whip until medium-stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
• Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest to crisp further and keep warm. Serve warm with butter and maple syrup or other desired toppings.

LEMON-POPPY SEED BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, poppy seed and 1 tablespoon lemon peel. In small bowl, mix club soda, egg and butter with whisk; gently stir into Bisquick mixture with fork or whisk (mixture will be lumpy). Let stand 3 minutes.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in medium bowl, mix syrup, blueberries, 1 teaspoon lemon peel and the lemon juice. Serve waffles with blueberry-maple syrup and crème fraîche.

LEMON BELGIAN WAFFLES WITH BERRY SYRUP

Steps:

• Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside.
• In another bowl, combine buttermilk, lemon zest and juice, blend well.
• Add egg yolks to buttermilk mixture and mix until well incorporated.
• In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth.
• Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside.
• Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain.
• Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites).
• Bake waffles on preheated waffles iron to a rich golden brown.
• Serve immediately topped with warm berry syrup.
• Berry Syrup:.
• Bring water and corn syrup to a boil in a saucepan over medium heat.
• Add sugar and stir to dissolve.
• Add berries.
• Lower heat to low and cook gently for about 30 minutes.
• Serve warm.

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For blueberry sauce:
• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
• For lemon-poppy seed waffles:
• Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
• Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.

LEMON WAFFLES

Steps:

• Sift together the flour, baking powder, baking soda and salt into a bowl.
• Stir in the lemon zest.
• In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
• Make a well in the dry ingredients and gradually stir in the wet until just combined.
• Do not continue to stir.
• Cover with plastic wrap.
• Let stand covered, about 30 minutes.
• Preheat waffle iron according to manufacturer's instructions.
• In a clean, dry bowl whisk the egg whites until fluffy.
• Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
• Fold gently into batter.
• Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.