Lemon-Poppy Seed Waffles with Blueberry Sauce
This recipe comes from "The Little RoosterCafe" in Manchester Center, Vermont. The flavors of lemon and blueberry seem to go hand in hand, and that's definately the case in this breakfast treat. Top with maple syrup, if you prefer.
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INGREDIENTS
NutritionBlueberry Sauce
- 1
- 6tablespoons apple juice
- 1⁄2cup sugar
- 1tablespoon cornstarch
- 1tablespoon fresh lemon juice
Lemon-Poppy Seed Waffles
- 1 1⁄2cups all-purpose flour
- 6tablespoons sugar
- 2tablespoons poppy seeds
- 1 1⁄2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 3large eggs
- 1 1⁄4cups buttermilk
- 1⁄4
- 1tablespoon grated lemon, rind of
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DIRECTIONS
- 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.
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