Lemon Poppy Seed Waffles Recipes

LEMON-POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.

LEMON POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• 1. For Blueberry Sauce: Bring blueberries, 1/2 cup apple juice, and sugar to boil in a heavy medium saucepan.
• 2. Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• 3. Dissolve 1 tbsp cornstarch in remaining 2 tbsp apple juice.
• 4. Add to blueberry mixture.
• 5. Add lemon juice.
• 6. 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.)
• 7. For Lemon Poppy Seed Waffles: Whisk first 6 ingredients in large bowl to blend.
• 8. Whisk eggs, buttermilk, melted butter, and lemon peel in small bowl to blend.
• 9. Add buttermilk all at once to flour mixture.
• 10. Whisk until just blended. Let mixture stand 15 minutes.
• 11. Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron.
• 12. Cover and cook until golden and cooked through about 7 minutes (cooking time may vary, depending on waffle iron). Repeat with remaining batter.
• 13. Serve immediately with warm blueberry sauce.

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 POPPY SEED WAFFLES

Steps:

• Heat waffle maker. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix, sugar, poppy seed, water, lemon peel and lemon juice with fork or wire whisk until smooth.
• Pour batter onto center of waffle maker. Bake about 5 minutes or until steaming stops.
• Serve waffles topped with yogurt and fruit.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• For Waffles: Whisk first 6 ingredients in large bowl to blend.
• Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
• Add buttermilk mixture to flour mixture all at once and whisk until just blended.
• Let stand for about 15 minutes.
• Preheat waffle iron according to manufacture's instructions.
• Spoon batter onto waffle iron.
• Cover and cook until golden and cooked through, about 7 minutes.
• (Time will vary depending on waffle iron.) Repeat with remaining batter.
• Serve immediately with warm blueberry sauce.