Lemon and poppy seeds waffles
Lemon and poppy seeds work really well together in cakes so I tried out this combo out in my waffle batter. These lemon and poppy seeds waffles are truly sensational – fresh, zingy, crispy, yet soft. I didn’t add any sugar to the batter, so they could be served with savory toppings such as Parma ham, paté, egg/vegetable spread or goat’s cheese. For breakfast and dessert serve it with honey or maple syrup.
Ingredients
Method
- Put the flour, eggs, baking powder, vanilla essence and the milk in a blender. Pulse for a few seconds, then add the oil and lemon juice.
- Pulse again. Add more milk, if needed, to have a thick, but pourable batter. Fold in the poppy seeds and lemon zest.
- Heat the waffle maker. Once it’s hot, spoon in the batter and seal. Following the machine instructions, cook the waffles for about 3-5 minutes – they should be golden brown and crispy on the outside, soft inside.
- You should be able to get 3 or 4 waffles from the mixture (depending on the size of your machine).
- Serve with lemon juice and honey or maple syrup.