Lemon and pistachio waffle
This zingy lemon and pistachio waffle is perfect for spring weekend breakfasts, particularly during the Easter holidays. I used Acacia honey for the recipe but you can use any runny honey of your choice. Serve it with honey and pistachios or custard, lemon curd, fruit compote etc – whatever you fancy!
Ingredients
Method
- Put all ingredients in a food processer.
- Pulse until you get a thick thick but pourable batter. Rest for a few minutes until the waffle maker warms up.
- Ladle some batter into the maker, let it spread out evenly, then close the lid. Following the manufacturer’s instructions, cook the waffle for a few minutes – it should be golden and crispy.
- Make more waffles from the remaining batter. It’s enough for 3 or 4 waffles, depending on your machine.
- Serve the waffles immediately with honey and lightly toasted pistachios, or other toppings, spreads, creams of your choice.