Lemon Cranberry Waffles
- Reviews 2
Ready In: 50 mins
Yields: 14-16 waffles
Ingredients
- 1 3⁄4 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 3 eggs
- 7 tablespoons vegetable oil
- 1 1⁄2 cups milk
- 1 teaspoon vanilla extract
- 1⁄2 tablespoon fresh lemon juice
- 1⁄2 tablespoon lemon rind, 1 whole lemon
- 1⁄4 cup dried cranberries, cutt into smaller bits
Directions
- Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
- Spray Pam on waffle iron. Preheat waffle iron.
- Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
- When the waffle iron is hot, add ½ cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
- Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!
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