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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!  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion, Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup self-raising flour
  • 2 tsp baking powder
  • 2 Tbsp honey
  • 1 large egg
  • Zest and juice of one large lemon
  • ½ cup pistachios kernel
  • 1½ cup milk or plant-based milk
  • 1 Tbsp vegetable oil

Method
 

  1. Put all ingredients in a food processer.
  2. Pulse until you get a thick thick but pourable batter. Rest for a few minutes until the waffle maker warms up.
  3. 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.
  4. Make more waffles from the remaining batter. It’s enough for 3 or 4 waffles, depending on your machine.
  5. Serve the waffles immediately with honey and lightly toasted pistachios, or other toppings, spreads, creams of your choice.